Apple Baked Squash

• 2 acorn squash, halved crosswise, seeds and fibers scooped out
• 2 small McIntosh apples, halved, cored and cut into 1/4-inch-thick slices
• 4 teaspoons unsalted butter
• 3 cups apple cider

1. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
2. Place in a medium-size roasting pan.
3. Fan half of an apple in the cavity of each squash half.
4. Add 1 teaspoon of butter and 1/4 cup of the cider to each.
5. Pour the remaining 2 cups of cider into the roasting pan.
6. Cover the squash loosely with aluminum foil.
7. Roast until the squash is tender, about 1 1/2 hours.
8. Place 1 squash half on each of 4 plates and serve immediately.

acorn, apples, unsalted butter, apple cider

Taken from cooking.nytimes.com/recipes/4246 (may not work)