Heat oven 350 degrees. Peel squash, remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes in even sized pieces. Place in large baking dish in one layer. Toss with rosemary and olive oil to lightly coat. Pour enough cider to reach halfway up the veggies. Season with salt and pepper. Bake until tender and juice is reduced to a glaze, 40-50 min. Makes 4-6 servings.