Orange-Dijon Acorn Squash

• 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

1. Preheat oven to 400 degrees F.
2. 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.
3. Meanwhile, in medium bowl, mix marmalade, mustard, margarine, cinnamon, and 1/4 teaspoon salt until smooth.
4. 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.

apple cider, acorn, salt, pepper, orange marmalade, mustard, margarine, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/orange-dijon-acorn-squash-52957521 (may not work)