Preheat oven to 350°F.
Line a sheet tray with parchment paper.
Cut the squash in half, remove the seeds, and then place flat side down and cut ¼- inch thick c-shaped wedges.
Arrange squash wedges in a single layer on the parchments paper and set aside.
Roast the squash for 20-25 minutes.
While the squash is roasting, heat butter, garlic, honey and apple cider in a small saucepan over medium heat. Cook and stir until butter has melted, and the sauce has reduced slightly, about 5 minutes. The sauce should be like the texture of honey so it sticks to the acorn squash.
Stir in salt. Set aside
When the squash is cooked and slightly golden, remove them from the oven and drizzle with the garlic butter sauce.