Acorn Squash Rings with Cranberries and Apples
brown sugar, firmly packed
apple, finely chopped
1Cut un-peeled squash into 1/4 rings with sharp knife.
2Remove and discard seeds.
3Place in shallow dish and set aside.
4In 4 cup measure cook butter at high 30-45 seconds or until melted.
5Stir in cranberries and brown sugar.
6Cook, uncovered at high 2-3 minutes or until skins have popped, stirring once.
7Stir in apple; spoon in each ring.
8Cover and cook at high 5-7 minutes or until tender.
9Drain juice with 1 cup measure.
10Dissolve cornstarch in cold water, whisk into juices.
11Cook at high 30-45 seconds until thickened.