Speaker: Maple – Glazed Butternut Squash is great during the holiday season and the dark rum in this recipe makes it a worthy addition to any party table. First, take a medium butternut squash, peel it, seed it, quarter it and then cut it into half inch slices. Add the slices to enlarge sauce pan. Add two-thirds of the cup of water, a quarter cup of maple syrup, a quarter teaspoon of ground nutmeg and a quarter cup of dark rum. Bring it to a boil and simmer for about 15 minutes or until the squash is tender. Use a slotted spoon to transfer the squash to a heated serving dish, reserve the cooking liquid and boil it until it has thickened, then pour it over to squash, Maple-Glazed Butternut Squash with nutmeg and rum.
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