Acorn squash rings with cranberries and apples
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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.