Ingredients
1 cup apple cider
2 (2 1/2 pounds) acorn squash, stems and seeds discarded, cut into 1-inch-thick wedges
Salt
Pepper
1/4 cup orange marmalade
2 tablespoons grainy Dijon mustard
2 tablespoons margarine or butter, melted
1/4 teaspoon ground cinnamon
Preparation
Preheat oven to 400 degrees F.
Pour cider into 13-inch by 9-inch baking dish; add squash, rounded sides down, to dish. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Cover with foil; bake 30 minutes or until just tender.
Meanwhile, in medium bowl, mix marmalade, mustard, margarine, cinnamon, and 1/4 teaspoon salt until smooth.
Reset oven to 425 degrees F. Uncover squash; brush on mustard mixture. Roast 30 minutes or until browned. Transfer to platter; pour pan juices over all.
