Acorn Squash Rings with Cranberries and Apples
brown sugar, firmly packed
apple, finely chopped
Cut un-peeled squash into 1/4 rings with sharp knife.
Remove and discard seeds.
Place in shallow dish and set aside.
In 4 cup measure cook butter at high 30-45 seconds or until melted.
Stir in cranberries and brown sugar.
Cook, uncovered at high 2-3 minutes or until skins have popped, stirring once.
Stir in apple; spoon in each ring.
Cover and cook at high 5-7 minutes or until tender.
Drain juice with 1 cup measure.
Dissolve cornstarch in cold water, whisk into juices.
Cook at high 30-45 seconds until thickened.