Tender slices of butternut squash are topped with a maple and rum glaze creating a colorful and rich side dish for the Thanksgiving table.

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Ingredients

Directions

  • 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.

Nutrition Facts

201.29 calories; 2.56 g protein; 43.15 g carbohydrates; 0.36 g fat; 0 mg cholesterol; 13.35 mg sodium.Full Nutrition


Reviews (22)

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Most helpful positive review

09/21/2013
Excellent. All of my children loved it including my picky 13 y/o and 4 y/o boys who don't like squash. I didn't have any rum so I substituted 1 1/2 tsp rum extract which is less than the recommended substitution. However I did not want it to be overpowering for the kids. They are already requesting I make it again.
(10)

Most helpful critical review

08/21/2016
It was good but not spectacular like I was hoping. It took a lot longer to make this than I expected too. My squash was not soft after 15 minutes of simmering...maybe my slices were too thick. I ended up cooking it for closer to 35 minutes... The reduction was delicious on top...but I think next time squash with butter and brown sugar will be just fine. i made no substitutions to the recipe...
(1)
25 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 6
  • 3 Rating Star 3
09/21/2013
Excellent. All of my children loved it including my picky 13 y/o and 4 y/o boys who don't like squash. I didn't have any rum so I substituted 1 1/2 tsp rum extract which is less than the recommended substitution. However I did not want it to be overpowering for the kids. They are already requesting I make it again.
(10)
09/10/2013
I add some cranberries to enhance the color the dish. This is an easy prepared dish. It tastes sweet especially good when eat with salty foods. I love its simple and original taste of butternut squash.
(3)
01/17/2015
This squash has a wonderful flavor. Disappeared when I served it for dinner.
(2)
10/31/2014
This is a great way to prepare butternut squash. We added cranberries also. And I didn't have any dark room so we used light room and it still came out good.
(1)
11/24/2016
I took this to my mother in law's for a birthday celebration dinner and it was a hit with the adults and teen agers! I decided to add a sliced apple because I had one on hand. I also added a little butter in the sauce and sprinkled a few chopped pecans over it. So tasty!
(1)
08/21/2016
It was good but not spectacular like I was hoping. It took a lot longer to make this than I expected too. My squash was not soft after 15 minutes of simmering...maybe my slices were too thick. I ended up cooking it for closer to 35 minutes... The reduction was delicious on top...but I think next time squash with butter and brown sugar will be just fine. i made no substitutions to the recipe...
(1)
12/12/2014
I was a little rough with the tender squash and as it broke apart it wasn't so pretty. I mashed it together with the glaze I also added a sweet potato to bulk it up for a large crowd. It was fantastic. Very flavourful and sweet. I will make again.
11/12/2013
My Daughter literally couldn't wait to cooked all she kept licking the spoons I was using to stir ( had to wash them several times lol) So far is a keeper!
11/18/2013
I thought this would have more of a maple flavor but I couldn't really taste it. All I could really taste when it was done was the rum flavor. I couldn't taste the nutmeg either. Maybe I just had a really huge squash??