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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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 1|
|Calories from Fat: 418 (55%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 122mg||38 %|
|Sodium 349.7mg||12 %|
|Potassium 735.1mg||19 %|
|Total Carbohydrate 92.4g||27 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 83.6g|
|Protein 2.3g||3 %|
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Calories per serving: 762
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