Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Squash; acorn |
¼ cup | Butter |
½ cup | Cranberries |
¼ cup | Sugar; brown packed |
½ cup | Apple; finely chopped |
1 teaspoon | Cornstarch |
2 teaspoons | Water; cold |
Fat grams per serving: Approx. Cook Time: :12
Cut un peeled squash into ¼ 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.