** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut unpeeled squash into 1/4 rings with sharp knife.
2. Remove and discard seeds. Place in shallow dish & set aside. In 4 cup measure cook butter at High 30-45 seconds or till melted.
3. Stir in cranberries and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till skins have popped, stirring once.
4. Stir in apple; spoon in each ring.
5. Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup measure.
6. Dissolve cornstarch in cold water, whisk into juices.
7. Cook at High 30-45 seconds till thickened. Pour over rings.
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Dietary Notes:
This recipe is very low-sodium with 88.75mg per serving
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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