A vibrant and luxuriant side dish for the Thanksgiving table is made from tender slices of butternut squash that are drizzled with a maple and rum sauce.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 butternut squash – peeled, seeded, quartered, and cut into 1/2-inch slices
- ⅔ cup water
- ¼ cup maple syrup
- ¼ cup dark rum
- ¼ teaspoon ground nutmeg
Instructions
- 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.
- 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.
Reviews
I used bourbon instead of rum, it was easy and a big hit!
Deleted the rum, added pats of butter and allspice
The recipe is very good and easy. You should add the craisins to the ingredient list to match the picture–they add a nice taste.
It was simple and outstanding. Very good so I will prepare it again and again.
While we enjoyed this recipe, the sweetness was a little overwhelming. We added some cinnamon which helped. I think adding some warm spices like cinnamon, allspice, clove, and/or black pepper, as well as increasing the nutmeg slightly, would better balance the dish. The technique of steaming on the stove top produced deliciously tender squash. I did leave the lid on a skillet and only took it off to reduce the sauce. I think people who are unhappy with how long it needs to cook either cut their squash too large or did not put the lid on to cook. The cook times were spot on for me.
I made it for the family with no changes. We all loved it and it has become a regular.
Another excellent method to serve Butternut squash.
I did simmered this recipe with 2 squash in a crockpot for a covered dish Thanksgiving dinner. Just advise alcoholic about the rum!
I loved this and would give it a 5 star from me but my kids still didn’t eat it. Made it exactly like the recipe. The cranberries were the kids favorite part.
every one loved it!
Quick, easy and delicious!
I made this in my instant pot pressure cooker and cooked it for 20 minutes. Very good and easy to make. It came out tender but not mushy. Great flavor.
gj123
Delicious! Will definitely make again. I just added some corn starch to thicken the sauce.
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!
Its pretty good
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…
It was very good.
This squash has a wonderful flavor. Disappeared when I served it for dinner.
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.
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.