BUTTERNUT SQUASH WITH LEEKS AND CRANBERR

l/2 stick butter
white part of 2 leeks, halved lengthwise, sliced thin crosswise
3 shallots, sliced thin
3 tbsps. dry white wine
2 tsps. balsamic vinegar
l garlic clove, cut into thin slivers
l/4 cup cranberry sauce
l tbsps. maple syrup
l/4 tsp. dried crumbled thyme
2-l/4 lbs. butternut squash peeled, seeded & cut into l/2″ cubes
l/4 cup hot water
In a 3-qt. microwave safe casserole with a lid cook 2 tbsps. butter
at high power for l mins. or until melted, sitr in leeks, shallots,
wine, vinegar and garlic & cook covered on high stirring once for
6 to 8 mins. or until leeks are soft. Stir in cranberry sauce, syrup
and thyme & microwave the mixture, uncovered, on high for 3 mins. or
until almost all liquid is evaporated. Season with s & p, transfer t
o a bowl and keep warm, covered. In the casserole, cleaned, microwav
the remaining 2 tbsps. butter on high for l min. or till melted, sti
r in the squash & the water, & cook covered on high stirring every
3 mins. for 8 to l0 mins. or until squash is tender. Drain squash
return it to the casserole, & stir in leek mixture and s & p to
taste. Let mixture stand, covered, for 3 mins. before serving.
Serves 6. Gourmet Dec. l99l