Very tasty and super easy
Sautéed Baby Squash and Leeks
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Yield: Makes 6 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
10 Minutes
Ingredients
- 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
Preparation
- 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.
Sautéed Baby Squash and Leeks Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Southern Living
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