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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rum and Maple Butternut Squash Recipe

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This recipe for Rum and Maple Butternut Squash is from Dundas Seahawks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 -8 C of peeled and cubed squash
1/2 C of cream, heavy or table
1/3 C of Canadian Maple Syrup (more for sweeter)
2-3 Tbsp Dark or Spiced Rum
1/4 tsp ground cinnamon
1/8-1/4 tsp ground nutmeg
Salt & pepper to taste
Directions:
Directions:
Make up to 2 days ahead, if well blended.

Cook the squash until tender. Steaming leaves more flavour.
Puree the cooked squash. I use a hand blender for very light and fluffy squash.
Add all the remaining ingredients.
Put into an ovenproof dish.
At this point you may bake immediately (325 F for about 20-30 mins, determined by whether squash is hot or cold.
Alternately cover with plastic wrap, tightly, and reheat for 30 mins on day needed.

Portioned servings freeze really well!
Personal Notes:
Personal Notes:
This is a quick, easy recipe that is easily adaptable to personal taste. It refrigerates and freezes well.

Anyone who likes squash will love this recipe. Even non-squash lovers will eat it...even our Gwen.

Jenni's 82 year old Nana C, loves this recipe and 'demands' take-home servings from any family gathering.

 

 

 

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