Summer Squash

Sweet & Spicy Squash

Heat 2 tablespoons olive oil in skillet; add 3 to 4 cups of summer squash cut into 3/4-inch pieces, 1/2 cup diced sweet onion, 1 chopped leek and 2 diced hot peppers.

Sauté until tender. Drizzle 3 tablespoons honey over vegetables. Stir in salt and pepper, to taste. Turn off heat, cover and let stand 3 to 4 minutes.

Serves 4.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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