Cider Roasted Winter Squash

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1/4 cup unfiltered apple juice or fresh apple cider

2 tablespoons cider vinegar

3 tablespoons olive oil

3 tablespoons unsalted butter, melted

4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges

1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges

4 sprigs fresh sage, chopped

4 sprigs fresh thyme

Sea salt, to taste

Freshly ground pepper, to taste

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