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Ingredients:
1 Squash; acorn
1/4 Cup(s) Butter
1/2 Cup(s) Cranberries
1/4 Cup(s) Sugar; brown packed
1/2 Cup(s) Apple; finely chopped
1 Teaspoon(s) Cornstarch
2 Teaspoon(s) Water; cold
Directions: Cut unpeeled 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.
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