Servings: two to three.
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To save time, I bought pre-cut squash and cut each piece in half to size correctly. Much easier and faster than struggling with a whole uncut squash! I sauteed two shallots in the oil and butter to soften them. At the end I tossed the lemon, walnuts and parsley directly into the pan. This recipe deserves higher than 5 stars. It was outstanding.
I thought this combination seemed unusual, but since it already had a lot of 5 star reviews I decided to give it a try. It was delicious and very easy to make!
Beautifully simple and delicious! This has become one of my "go to recipes".
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