Orange-Dijon Roasted Acorn Squash

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  • 1 cup(s) Apple cider
  • 2 Acorn squash Cut in 1" edges
  • 1/4 cup(s) Orange marmelade
  • 2 tablespoon(s) Dijon mustard
  • 2 tablespoon(s) Butter Melted
  • 1/4 teaspoon(s) Cinnamon


  1. oven to 400
  2. Pour cider in 9x13 pan, add squash, skin down, season with salt and pepper, cover, bake 30 min
  3. Mix remaining Ingred plus 1/4 tsp salt stir til smooth
  4. Reset oven to 425, uncover squash, brush on mustard mixture, roast uncovered 30 min or until browned
  5. Transfer to platter, pour juices over and serve
October 2012

This recipe is a personal recipe added by jdkelley and has not been tested or endorsed by MyRecipes.

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