Acorn Squash Rings With Cranberries And Apples
Lively up your dinner with this delicious dish that will become one of your favorites this Fall.
Yield
4 servingsPrep
5 minCook
12 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
acorn |
*
|
| ¼ | cup |
butter
|
|
| ½ | cup |
cranberries
|
|
| ¼ | cup |
sugar
brown packed |
|
| ½ | cup |
apples
finely chopped |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
acorn |
*
|
| 59 | ml |
butter
|
|
| 118 | ml |
cranberries
|
|
| 59 | ml |
sugar
brown packed |
|
| 118 | ml |
apples
finely chopped |
*
|
| 5 | ml |
cornstarch
|
|
| 1E+1 | ml |
water
cold |
|
Directions
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 to 45 seconds or until melted. Stir in cranberries and brown sugar. Cook, uncovered plastic wrap at High 2 to 3 min or until skins have popped, stirring once. Stir in apple; spoon in each ring. Cover and cook at High 5 to 7 min or until tender. Drain juice with 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30 to 45 seconds until thickened. Pour over rings.
