- 1 butternut squash – peeled, seeded, quartered, and cut into 1/2-inch slices
- 2/3 cup water
- 1/4 cup maple syrup
- 1/4 cup dark rum
- 1/4 teaspoon ground nutmeg
Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
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Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.