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Summer Squash with Walnuts

20 August

serves 4-6

4 cups squash, thinly sliced
1/3 cup sliced scallion tops
3-4 tablespoons dry sherry
1/3 teaspoon sea salt
1/2 cup coarsely chopped walnuts, toasted

1. In a large saucepan, melt butter. Add squash and scallions. Cook over low heat for 5 minutes.

2. Stir in sherry and salt and cook over low heat 3-5 minutes more until squash is tender.

3. Stir in walnuts and serve.

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