Spicy Roasted Acorn Squash



1 cup apple cider
2 acorn squash, stem and seeds discarded and cut into 1 inch strips
¼ cup orange marmalade
2 TBSP grainy Dijon mustard
2 TBSP butter, melted
¼ tsp cinnamon


Preheat oven to 400 deg. Pour cider into 9x13” pan and add the squash peel side down. Season lightly with salt and pepper. Cover with foil and bake about 30 minutes or until just tender. Mix marmalade, mustard, butter, cinnamon and ¼ tsp salt until smooth. Reset oven to 425 deg. Remove cover from squash and brush on mustard mixture. Roast 30 minutes or until browned. Transfer to a serving platter and pour pan juices over all.
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