Summer Squash Sauté

A delectable dish with summer squash, leek, and thyme.

I'm always looking for something to add leeks to. This dish was originally made with onions, caramelized down to some sweet goodness. Switching out to leeks gives the dish a slight hint of garlic as well. Prefer a little less leek? Skip step 2 and just use the white part of the leek and save the tops for later!

The recipe is written for cooking in a pan on the stove top, but could be easily adapted to the oven or grill.

Summer Squash Sauté

Ingredients

• 3-4 small summer squash, cut in bite-sized chunks

• 1 leek, sliced (green and white parts)

• 1/2 tablespoon thyme, leaves stripped and chopped (It's okay to include some of the soft stems if you're struggling to strip the leaves)

• 1 tablespoons butter or olive oil

• 1/2 tablespoon olive oil

• salt to taste

• parmesan cheese, grated (optional)

Directions

1. Heat 1 tablespoons of butter or olive oil in a large pan on medium heat.

2. Cook the leek tops for 5 minutes until slightly tender. Stir occasionally.

3. Add the remaining white part of the leek to the pan and cook for another 5 minutes.

4. Toss the summer squash with the half tablespoon of olive oil. Add the thyme and salt, toss, and add to the pan with the leek mixture.

5. Increase heat to medium high and cook for another 10-15 minutes, stirring occasionally, until slightly roasted.

6. Optionally, top with freshly grated parmesan cheese when serving.

Enjoy!