1 c. apple cider
2 acorn squash, halved, seeds scooped out
¼ c. orange marmalade (or something similar)
2 tbsp. SMAK DAB Mustard (any flavor will do!)
2 tbsp. butter, melted (you can also use olive oil)
Salt and pepper
Pinch of cinnamon
Preheat oven to 400 degrees F.
Pour cider into 13-inch by 9-inch baking dish; add squash to dish and season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, and flip cut side down. Cover with foil; bake 30 minutes or until just tender.
Meanwhile, in medium bowl, mix marmalade, mustard, butter, cinnamon, and 1/4 teaspoon salt until smooth.
Reset oven to 425 degrees F. Uncover squash and flip; brush on mustard mixture. Roast 15-20 minutes or until browned. Transfer to platter; pour pan juices over all.