Serves 8-10, as a side or appetizer

Adapted from The Washington Post

• 1 pound (500 grams) cousa squash (or any other variety of summer squash, except green zucchini), ends removed and halved

  • If you’re using a different, longer squash variety, halve them and cut them into 2-3 inch (5-8 centimeter) pieces

• 2 tablespoons olive oil, divided

• ¼ cup (25-30 grams) toasted hazelnuts, coarsely chopped

• 2 tablespoons cilantro, coarsely chopped plus more for garnish

• 1 tablespoon pomegranate molasses

• Juice from ½ lemon

• 1 jalapeño pepper, seeded and finely diced

• 1 small clove garlic, finely diced

• ½ teaspoon salt

• 7 ounces (200 grams) labneh

• 5 large or 8-10 small pitas

1. Heat a skillet or grill pan over medium heat. Place the squash in a mixing bowl and toss with 1 tablespoon of olive oil. Place the slices, cut side down, in the skillet and cook, undisturbed, until there’s a dark brown char, 4 to 5 minutes.

2. Flip the squash and cook until the skin side is also charred but the squash still retains some crispness, about 5 minutes. Return the squash to the bowl and let them cool slightly.

3. Once the squash has cooled, slice each half into thirds, about ½-inch (1-2 centimeter) in width. Return the pieces of squash back to the bowl and add the remaining 1 tablespoon of olive oil, hazelnuts, cilantro, pomegranate molasses, lemon juice, jalapeño, garlic, and salt and toss gently to combine.

4. To serve, spoon the squash mixture into the center of the labneh and sprinkle with more cilantro leaves. Rip pieces of pita to scoop everything up.

5. Enjoy!