Sautéed Summer Squash with Chili, Mint and Toasted Almonds

In a small skillet, toast the almonds over medium heat until golden, stirring constantly and watching carefully, about 5 minutes. Set aside to cool.

In a large skillet, heat olive oil over medium-high heat. When the oil is very hot, add the squash and a large pinch of salt and sauté, tossing frequently, until the squash is well-caramelized but still has a bite, about 3 minutes.

Lower the heat to medium and add the chili to the pan. Cook for another minute, tossing occasionally. Sprinkle the sugar and vinegar over the squash and toss to combine. Cook for another minute or so. Turn off the heat and stir in the mint. Taste for seasoning, adding more salt if necessary, and then fold in the almonds. Serve immediately.