Recipe| Ingredients | | | 1 | each | squash, acorn | | | 1/4 | cup | butter 1/2 c cranberries | | | 1/4 | cup | sugar, brown packed | | | 1/2 | cup | apple, finely chopped | | | 1 | teaspoon | cornstarch | | | 2 | teaspoon | water, cold | | | | | |
Directions:
| Cut un-peeled squash into 1/4 rings with sharp knife. Remove and
discard seeds. Place in shallow dish & set aside. In 4 cup measure
cook butter at High 30-45 seconds or till melted. Stir in cranberries
and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till
skins have popped, stirring once. Stir in apple; spoon in each ring.
Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup
measure. Dissolve cornstarch in cold water, whisk into juices. Cook at
High 30-45 seconds till thickened. Pour over rings.
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