Acorn squash rings with cranberries & apple
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Squash; acorn | |
| ¼ | cup | Butter |
| ½ | cup | Cranberries |
| ¼ | cup | Sugar; brown packed |
| ½ | cup | Apple; finely chopped |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Water; cold |
Directions
Fat grams per serving: Approx. Cook Time: :12
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 30-45 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.
Related recipes
- Acorn squash
- Acorn squash
- Acorn squash and apple bake
- Acorn squash in roasted apples
- Acorn squash rings
- Acorn squash rings with cranberries & apples
- Acorn squash rings with cranberries and apple
- Acorn squash rings with cranberries and apples
- Acorn squash stuffed with wild rice, hazelnuts, cranberries
- Acorn squash w/ apple filling
- Acorn squash w/cranberry
- Acorn squash with cranberries
- Acorn squash with cranberry filling
- Acorn squash with cranberry sauce
- Acorn squash with cranberry stuffing
- Acorn squash with onion-berry filling
- Asparagus & acorn squash rings
- Asparagus and acorn squash rings
- Baked acorn squash rings
- Candied acorn squash rings