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Maple-Glazed Butternut Squash

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Tom McCrumm of South Face Farm in Ashfield, Massachusetts, and former executive director of the Massachusetts, and former executive director of the Massachusetts Maple Producers Association, says he is not a fan of butternut squash. Unless, of course, it's glazed with maple syrup seasoned by the subtle nutmeg flavor of mace, as in this recipe created by Tom's wife, Judy Haupt."

List of Ingredients

â—¦ 1 medium butternut squash (about 1 ½ pounds)
â—¦ â…” cup water
â—¦ ¼ cup pure maple syrup
â—¦ ¼ cup dark rum
â—¦ ¼ teaspoon ground mace


Recipe

Peel, seed, and quarter the squash. Cut crosswise into ½-inch slices to make about 5 ½ cups.

Bring the squash, water, maple syrup, rum, and mace to a boil in a large saucepan over medium-high heat. Decrease the heat and simmer, covered, until the squash is tender, about 15 minutes. While the squash is simmering, warm a serving dish in a 200° F oven or by filling it with very hot water.

Transfer the squash with a slotted spoon to the warmed serving dish; reserve the cooking liquid. Increase the heat and boil the cooking liquid until it is thickened, about 3 minutes. Pour the thickened liquid over the squash.

Makes 4 servings