- 1 1/2 pounds assorted baby squash, halved
- 1 cup sliced baby leeks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 2 tablespoons finely chopped fresh basil
How to Make It
Sauté squash and leeks in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Season with salt and pepper to taste; sprinkle with cheese and basil.