2 cups butternut squash, peeled and diced into ½ inch cubes
1 leek, chopped
2 tablespoons margarine
2 tablespoons Olive oil
pinch of salt and black pepper
1/4 cup feta cheese, crumbled
1/2 cup coarsely chopped walnuts, toasted

Toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, 6-8 minutes.

In a skillet, sauté leek in 1 tablespoon of margarine, 1 tablespoon of olive oil, and a pinch of salt and pepper until soft and translucent, set leeks aside in a serving bowl.

Using the same skillet, sauté the squash in 1 tablespoon of margarine and 1 tablespoon of olive oil until soft and lightly browned, add to leeks.

Add the walnuts to the leeks and squash, toss gently and sprinkle the top with feta. Serve over pasta.

Yield: 2 servings

Variation: consider adding 1/2 cup chopped fresh basil leaves