Sautéed Baby Squash with Basil and Feta

Ingredients

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

Directions

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.

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