Maple Glazed Butternut Squash


  • 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.