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1 tbsp olive oil
4 c sunburst squash
2 c leek
1/2 tsp salt
1/8 tsp black pepper
3 tbsp feta
2 tbsp fresh basil
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
