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1 servings
suggest servings
| 1 | each | squash | acorn |
| 1/4 | cup | butter | |
| 1/2 | cup | cranberries | |
| 1/4 | cup | sugar | brown packed |
| 1/2 | cup | apple | finely chopped |
| 1 | teaspoon | cornstarch | |
| 2 | teaspoons | water | cold |
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.
| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 29.0g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 755mg | 31% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 5.0g | 20% |
| Sugars 57.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 37% | Vitamin C | 29% | |
| Calcium | 7% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.
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