1 acorn squash
1/4 cup butter, melted
1/2 cup cranberries
1/4 cup brown sugar, packed
1/2 cup finely chopped apple
1 teaspoon cornstarch
2 teaspoons cold water
Cut unpeeled squash into 4 rings with sharp knife. Remove and discard seeds. Place in shallow dish and set aside. In a 4 cup capacity microwave-safe bowl or measuring cup, cook butter in microwave for 30 to 45 seconds on high or until melted. Stir in cranberries and brown sugar. Cook, uncovered on high for 2 to 3 minutes or until skins of cranberries pop, stirring once. Stir in apple. Spoon mixture into each ring. Cover and cook on high 5 to 7 minutes or until tender. Drain juice with 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook juice on high for 30 to 45 seconds until thickened. Pour sauce over rings.
Serves 4.
From www.justvegetablerecipes.com.
