Apple Cider Roasted Squash

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Cut acorn squash in half from stem to opposite end.
3. Scoop out the seeds.
4. Cut off the stem end and discard.
5. Cut each half into thirds or quarters, depending on how large the squash is.
6. Place the squash wedges on a rimmed baking sheet or oven safe casserole dish.
7. Brush the the squash all over with olive oil. Sprinkle with salt and pepper.
8. Roast the squash for 15 – 20 minutes.
9. Meanwhile, prepare the cider glaze by combining the apple cider, brown sugar, salt, cinnamon, nutmeg, allspice, and butter in a 2 cup glass measuring cup.
10. After roasting the squash for 15 – 20 minutes, remove the squash from the oven.
11. Then, pour the glaze over the squash, stirring to coat.
12. Sprinkle with rosemary.
13. Return the squash to the oven and roast for 10 – 15 minutes more.
14. Serve, spooning the cider glaze over the squash.