In a medium sauté pan, set over medium low heat, add 1 tablespoon of butter. When melted, add the garlic cloves and allow to cook on each side for about 2 to 3 minutes, flip them over and cook for an additional 2 to 3 minutes. The cloves should be golden brown but certainly not burnt. Adjust the heat accordingly. Place the remaining 4 tablespoons butter to a small bowl. Add the cloves of garlic to a garlic press and squeeze them into the butter. If you don’t own a garlic press, no biggie, you can simply smash the cloves with the back of a knife and then add them to the butter. Add a few pinches of salt to the butter and give it a good mix. It won’t look that garlicky, but trust me it’ll taste splendidly.

Place the green onions on the grates of a stove. Char on all sides, rotating them every 30 seconds or so. Make sure to get the bulb part nice and charred. Transfer to a cutting board and allow to cool until they can be handled. Chop up the white and pale green parts. Set them aside.

Meanwhile, in the same sauté pan (no need to clean it out), set over medium heat, add about a tablespoon of olive oil. When the oil is warm, add the squash and tomatoes, along with a few pinches of salt and a pinch of crushed red pepper. Cook for about 3 to 5 minutes, until both are softened. Mix in the chopped up green onions. Give it a taste and adjust the salt accordingly (I added a few pinches more of salt). Cover the pan so it stays warm while you make the garlic bread.

To a baking sheet, add the bread slices. Smother each piece of bread with the garlic butter mixture and transfer to under the broiler. Bake for about 1 to 2 minutes, until lightly toasted. Add spoonfuls of the vegetable mixture atop each piece of bread and garnish with basil.