Step 1

Preheat oven to 400 degrees F.

Step 2

Pour cider into 13-inch by 9-inch baking dish; add squash, rounded sides down, to dish. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Cover with foil; bake 30 minutes or until just tender.

Step 3

Meanwhile, in medium bowl, mix marmalade, mustard, margarine, cinnamon, and 1/4 teaspoon salt until smooth.

Step 4

Reset oven to 425 degrees F. Uncover squash; brush on mustard mixture. Roast 30 minutes or until browned. Transfer to platter; pour pan juices over all.