Apple Cider Roasted Squash

• 1 whole Acorn Squash
• 1 Tablespoon Butter
• 1 cup Apple Cider Or Apple Juice
• 1/4 cups Brown Sugar
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Allspice
• 1/8 teaspoons Salt
• 1 dash Nutmeg
• Fresh Rosemary, To Taste

1. Preheat oven to 425 degrees F. Cut acorn squash in half from the stem to the opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven-safe pan or dutch oven. Add squash slices, toss to coat with butter.
2. In a bowl, combine the apple cider or juice, salt, cinnamon, nutmeg and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 teaspoons, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.
3. Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10 to 20 minutes. Serve!

butter, apple cider or apple juice, ubc, ubc, allspice, salt, nutmeg, fresh rosemary

Taken from tastykitchen.com/recipes/sidedishes/apple-cider-roasted-squash/ (may not work)