Step 1: Bring large pot of salted water to a boil. Add the squash and boil for 5-7 mins, or until just tender. be careful not to overcook. drain immediately and spread on a rimmed cookie sheet to cool completely.
Step 2: In a medium bowl, whisk together the yogurt , mayo, vinegar, chives, and rosemary
Step 3: Season with salt and pepper. gently stir in the apples, celery, walnuts, and cooled squash.
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