Cider roasted butternut squash:

4 cups peeled and cubed butternut squash
1 medium yellow onion cut in wedges
2 tablespoons apple cider
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 ground nutmeg

Place squash and onion in greased 9x12 pan
Combine remaining ingredients and pour over squash
Cover and bake at 450 degrees or until tender
Stir about every 10 minutes

Delicious side dish with chicken ham or turkey