Roasted Butter Nut Squash

I just made this last night and I didn't take a picture because I really didn't think I would like it.  It was fabulous!  It had a lot of really unique flavors all mixed together, but I could have eaten the entire thing by myself.  It was so good!  I really don't love squash so I was looking for a way to cook it that I would like.  Honestly, it wasn't a winner with the kids, but it is worth it for the adults!

1 butternut squash
3/4 cup apple cider or juice
3 Tbsp. chopped onion
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
2 tsp. dijon mustard
salt and pepper to taste

1/2 cup cranberry sauce with whole berries
chopped pecans or walnuts (toast in oven first at 350 for a few minutes)

Cut squash in half lenghtwise and coat with oil, salt and pepper.  Roast cut side down at 350 on a cookie sheet for about 45 minutes, just till tender.  Remove from oven and let cool.  While spuash cools, combine all other ingredients except cranberries and nuts in a small saucepan.  Bring to a boil and stir occasionally.  Cook till reduced by about 1/2.  Sauce should be syrupy.  Remove from heat and add cranberry sauce and nuts.  Dice squash in 1 inch cubes and pour the sauce over the squash.  Bake for about 10 to 15 minutes at 350.