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1 acorn squash
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1 Tblsp. butter
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1 cup apple cider or juice
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¼ cup brown sugar
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⅛ tsp. salt
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¼ tsp. cinnamon
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⅛ tsp. allspice
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Dash nutmeg
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Fresh rosemary to taste
Preheat oven to 425. Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width. Melt butter over medium heat in oven safe pan. Add squash spices, toss to coat.
In a bowl, combine apple cider, cinnamon, salt and allspice. Pour over squash. Add fresh rosemary. Bring to boil and simmer 5 minutes.
Sprinkle sugar on squash and put pan in oven. Roast until squash is tender, about 10-20 minutes.