Maple-Glazed Butternut Squash

Directions

1. 1
   Peel, seed and quarter the squash.
2. 2
   Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups.
3. 3
   Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat.
4. 4
   Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender.
5. 5
   While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water.
6. 6
   Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish.
7. 7
   Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened.
8. 8
   Pour the thickened liquid over the squash.