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.
- 1 cup dried white beans
- 4 cloves garlic, peeled
- 1 bunch rosemary
- Salt and pepper to taste
- Crusty bread
Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain.
Put beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce heat to low and simmer about 1½ hours or until beans are tender but not mushy.
Drain beans in a colander set over a bowl. Reserve cooking liquid. Transfer beans to a blender or food processor. Add garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary to make a thick, spreadable or dippable consistency.
Gently stir dip with the rosemary bunch for about 3 minutes or until the dip is fragrant with the scent of rosemary. Discard rosemary. Season dip with salt and pepper and serve with bread.