Maple-Glazed Butternut Squash

1. 1

   Peel, seed and quarter the squash.

2. 2

   Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.

3. 3

   Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.

4. 4

   Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.

5. 5

   While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.

6. 6

   Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.

7. 7

   Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.

8. 8

   Pour the thickened liquid over the squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.