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Ingredients:
2 medium Acorn Squash
1 Squash, acorn
1/2 Cup(s) Unsweetened Orange Juice
1/4 Cup(s) Butter
1/4 Cup(s) Firmly Packed Brown Sugar
1/2 Cup(s) Cranberries
2 Tablespoon(s) Light Corn Syrup
1/4 Cup(s) Sugar, brown packed
2 Tablespoon(s) Oleo
1/2 Cup(s) Apple, finely chopped
1 Teaspoon(s) Grated Lemon Rind
1 Teaspoon(s) Cornstarch
2 Teaspoon(s) Water, cold
Directions: Fat grams per serving: Approx. Cook Time: :12 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.
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