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Maple Glazed Butternut Squash

1 butternut squash, peeled, seeded and cubed
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water

Place all ingredients in a pot, bring to a boil, then reduce to a simmer and cook for 15 minutes or until squash is tender. Remove the squash to a serving dish and cook the reserve liquid until it reduces and thickens. Pour the liquid over the squash and serve.

See also:


Find a Vermont Town or select a region from the following:

-Southern Vermont
-South-Central Vermont
-North-Central Vermont
-S. Champlain Valley
-N. Champlain Valley
-Grand Isle County
-Northeast Kingdom

 

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