Side Dish Sunday: Pattypan Squash with Leeks and Feta

This was another Farmer’s Market find. I had seen them for the last few years, but never worked up the courage to bring them home. I loved the shape, the color, and the size. The taste though: an unknown to me. I Googled some recipes and was a bit embarrassed that I had let this little squash intimidate me. It was a squash, it should be prepared like a squash, and it tastes like a squash. Hmph. So, if you’ve been steering clear of the pattypan squash, I highly recommend you bring them home and give them a try.

Pattypan Squash with Leeks and Feta

Cut the squash into quarters or eighths depending on size.

Pattypan Squash with Leeks and Feta

Chop two leeks into 1″ pieces. Place in a colander and rinse well.

Pattypan Squash with Leeks and Feta

Heat 1 tablespoon of olive oil over medium high heat. Add the leeks and saute 1-2 minutes until slightly softened. Add in the pattypan squash and season with salt and pepper.

Pattypan Squash with Leeks and Feta

Add in 1/4 cup of feta and some chopped fresh basil.

Pattypan Squash with Leeks and Feta

Enjoy!

Pattypan Squash with Leeks and Feta    

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