Seasonal Recipe: Spaceship Squash, Feta & Basil

I’ve been admiring these little spaceship-like yellow squash I’ve seen hovering at farmers markets for quite some time.

I’m told they’re excellent on the grill. I’ll definitely try that.

But this weekend, I opted for a sauteed version from a recipe I found over at Taste & Tell.

I really enjoy the mild flavor of the leek and squash with the punch of the basil and tang of the feta.

Spaceship Squash with Basil & Feta

1 Tbsp olive oil
4 cups baby pattypan squash, halved
2 cups sliced leek (about 2 large ones, white and light green parts only)
1/2 tsp salt
freshly ground pepper to taste
3 Tbsp crumbled feta cheese
2 Tbsp chopped fresh basil

Heat olive oil in non-stick skillet on medium high, add squash and leeks, then saute until tender about 5-8 minutes. Season with salt & pepper. Toss in basil and feta. Serve immediately.

Note: I didn’t quite have four cups of squash when I started trimming and cutting the little pattypan squash in half. So I added about a cup or so of some fresh squash my daughter’s Daisy troop found on our Irving Garden hunt on Sunday.