Serves 4
1 medium butternut squash, peeled, seeded, quartered, cut
into half-inch slices
4 tbsp. maple syrup
1/4 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 until tender. Put cooking liquid to the
side, transfer the squash into a pre-heated serving dish, then
boil the left over liquid until it is thick. Pour over the squash
and serve.
