Three-Vegetable Gratin - cooking recipe

Ingredients

1 lb. sweet potatoes, pared
1 lb. parsnips, pared
1 Tbsp. fresh lime juice
1 tsp. cornstarch
1 c. whole-berry cranberry sauce
2 Tbsp. low-fat margarine
1/2 tsp. grated ginger
1 1/2 lb. butternut squash, pared and seeded

Preparation

Boil a large pot of salted water.
Slice vegetables to 1/8-inch thick, keeping separate.
Boil potatoes 5 minutes. Remove with slotted spoon to colander to cool.
Repeat with parsnips, boiling 6 minutes.
Repeat with squash, boiling 2 minutes.