3 (1 to 1 1/3 lb.) acorn squash (butternut squash can be used)
1/2 cup apple cider
2 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1. Heat oven to 400°F. Line large rimmed baking sheet with foil; spray with cooking spray. Trim ends of squash; cut each squash crosswise into 6 rings. Remove seeds; trim edges cleanly. (A large round cookie cutter works well.) Arrange rings on baking sheet, overlapping slightly if necessary.
2. Bring cider to a boil in small saucepan over high heat; boil 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; whisk in all remaining ingredients. Lightly brush some of the mixture over squash.
3. Bake 20 minutes; lightly brush cider mixture over squash. Bake an additional 20 minutes or until squash is tender. Arrange squash on platter; drizzle with any remaining cider mixture.
** Variations – You can use butternut squash in place of the acorn squash.