1 medium butternut squash, peeled, seeded, quartered and cut into 1/2 inch slices
1/4 cup of maple syrup
1/4 tsp of ground mace
2/3 cup of water
- Add the sliced butternut squash to a large saucepan and add water, maple syrup, ground nutmeg, and dark rum.
- Bring to a boil, then simmer for about 15 minutes, or until the squash is tender.
- Transfer the squash with a slotted spoon to a heated serving dish.
- Reserve the cooking liquid and boil until thickened. Pour over the squash.