Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Cut the squash in half lengthwise.
Scoop out the seeds.
Cut each half in half again.
Brush olive oil on each slice of acorn squash then season well with sea salt and freshly cracked pepper, to taste.
Place the squash cut side down and place into the oven for 20 minutes.
Turn the squash over so the opposite cut side is down, and continue roasting for another 15-20 minutes, or until the squash if fork tender.
While the squash is roasting, combine the apple cider, brown sugar, cinnamon stick, and whole cloves together in a small saucepan over medium high heat.
Cook, stirring occasionally, until reduced to a thin syrupy glaze, about 20-25 minutes.
Watch carefully at the end to prevent burning.
Remove the cinnamon stick and the whole cloves then add the butter and stir until mixed well.
Place the acorn squash wedges on a serving plate then drizzle with the apple cider glaze, to taste.
Serve extra glaze on the side. Enjoy.