Molly Baz

1. Do some prep:

Slice ½ large Decliata squash crosswise into ⅓” thick rings–you’ll need about 8 rings total so use as much of the squash as you need. Don’t bother picking out the seeds, they’ll either fall off or get crispy as we cook the squash.

Thinly slice ½ Fresno chili crosswise–if you like things really spicy, slice the whole thing.

Smash and peel 5 garlic cloves.

2. Cook the squash:

Heat 2 tablespoon olive oil in a large skillet over medium high heat. Add the squash in a single layer, season the tops with salt and cook until caramelized underneath, 2-3 minutes. Flip the squash, season the second side and cook until caramelized on second side as well.

Add ¼ cup water, ½ cup apple cider vinegar (careful- it will bubble vigorously!), 1 tablespoon honey, 3 tablespoons cold butter, 1 tablespoon mustard seeds, 4 smashed garlic cloves (reserving one for the toast), 1 sprig of thyme. Reduce to medium/medium low to maintain a simmer and cook until it has reduced substantially and is thick and viscous. If you over-reduce the sauce and it starts to look split and oily, no worries, just add a splash or two of water and shake the pan vigorously to re-emulsify the sauce. Remove from heat.

Taste and re-season with salt if needed.

3.  Assemble:

Preheat the broiler. Place two 1” thick slices sourdough bread under the broiler, and toast on both sides, until well toasted.

Rub the tops of both slices with the remaining raw garlic clove, drizzle with olive oil and season the toasts with salt. Cut the toasts in half crosswise.

Shmear a big dollop of labneh or yogurt on each piece. Top with a few pieces of squash, and spoon the pan sauce over them. Season with flaky salt and serve!