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Serves 4.


1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water


Place all ingredients in a large saucepan.

Bring to a boil, then simmer for 15 minutes, or until the squash is tender.

Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish.

Boil the cooking liquid until it is thickened, then pour it over the squash.

Massachusetts Maple Producers Assn -


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