Maple-Glazed Butternut Squash

Serves 4


1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices

4 tablespoons maple syrup

1/4 teaspoon ground mace

4 tablespoons dark rum

2/3 cup water


Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash.

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