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.