| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Christmas |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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