Acorn Squash Rings with Cranberries and Apple
- 1 Squash; acorn
- 1/4 c Butter
- 1/2 c Cranberries
- 1/4 c Sugar; brown packed
- 1/2 c Apple; finely chopped
- 1 ts Cornstarch
- 2 ts Water; cold
Fat grams per serving: Approx. Cook Time:
:12
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.
:12
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.
