Sauteed Baby Squash and Leeks Recipe Print Page

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Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Sautéed Baby Squash and Leeks

Southern Living MARCH 2011

Yield: Makes 6 servings
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.

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Sautéed Baby Squash and Leeks recipe