1/3 c. sugar
1/4 c. raisins
1/3 c. apple cider or juice
2 tbsp. cider vinegar
1 1/2 c. fresh cranberries
1 c. coarsely chopped cooking apple
1/2 tsp. grated lemon rind
1/8 tsp. ground allspice

Pierce squash several times, place on paper towels or microwave safe dish and microwave on high 10 to 12 minutes or until softened, turning halfway. Set aside.

Combine sugar, raisins, cider and vinegar; microwave 1 1/2 to 2 minutes or until mixture comes to a boil. Add cranberries, apple, lemon rind and allspice, stirring well. Microwave on high 3 to 6 minutes or until cranberry skins pop and mixture begins to thicken, stir every 2 minutes. Set aside, keeping warm.

Cut squash cross wise into 4 (1") rings; discard seeds and end pieces. Arrange on glass dish, cover and reheat on high 1 to 2 minutes. Serve warm with cranberry chutney.

Makes 8 servings.