Simple Sauteed Summer Squash with Fennel, Leeks and Herbs

15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #1785

October 31, 2011



"This is just a great saute. The fennel and leeks really give the squash a wonderful flavor that is just different than the typical olive oil and Italian seasoning. And the red pepper gives it a little kick."

Original is 5 servings

Nutritional

  • Serving Size: 1 (256.2 g)
  • Calories 77
  • Total Fat - 4 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 2.2 mg
  • Sodium - 46.9 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.4 g
  • Protein - 3.9 g
  • Calcium - 42.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 43.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Base ... To a large saute pan, add the butter and bring to medium high heat. Add in the fennel, leeks, garlic and red pepper flakes, and cook 2-3 minutes until slightly tender.

Step 2

Squash ... Add in the squash along with the dried oregano and a pinch of salt and pepper. Continue to cook 5-8 minutes until the squash are tender, stirring often (you don't want them falling apart). Add in the parsley, and check for any additional salt and pepper if necessary.

Step 3

Serve ... Plate and ENJOY!

Tips


No special items needed.

0 Reviews

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