Sautéed Baby Squash with Basil and Feta

On one of my recent Costco visits I found a bag of Baby Mix Squash by Martinez & Sons Gourmet Produce. On the back of the bag was this recipe. I had to give it a try. Using my grandmother’s old cast iron skillet gives the squash perfect crispy spots. The mix of vegetables, cheese, basil, salt and pepper make this a simple yet delicious side dish.
1 TBSP Olive Oil
4 cups baby mix squash, about 18 oz.
2 cups sliced leek (about 2), optional
1/2 tsp. salt
1/8 tsp. ground black pepper
3 TBSP crumbled feta cheese
2 TBSP finely chopped fresh basil
Heat a large cast iron skillet or nonstick skillet over medium-high heat.
Add oil to the pan, swirling to coat; heat 20 seconds.
Add the squash and leeks to the pan; sauté 5 minutes or until tender, stirring frequently.
Stir in salt and pepper.
Transfer squash mixture to serving platter and sprinkle with feta cheese and basil.