|1/4||cup||butter 1/2 c cranberries|
|1/4||cup||sugar, brown packed|
|1/2||cup||apple, finely chopped|
|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.