1/2 cup apple cider vinegar
1 acorn squash stems and seeds discarded, cut into 1” thick wedges
1/2 cup GF orange marmalade
1 tablespoon grainy
1 tablespoon butter, melted
dash ground cinnamon
salt, to taste
pepper, to taste
Preheat oven to 450 degrees Fahrenheit.
Pour cider into 13” by 9” baking dish; add squash, rounded sides down to dish.
Season with salt and pepper and cover with foil.
bake for 30 minutes or until just tender.
Meanwhile, in medium bowl, mix marmalade, mustard, butter, cinnamon and a good shake of salt until smooth.
Reset oven to 425 degrees Fahrenheit and uncover squash.
Brush on mustard mixture; roast 30 minutes or until browned.
Transfer to platter pouring juices over squash.