Recipe by Alli Shircliff
"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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butternut squash - peeled, seeded, quartered, and cut into 1/2-inch slices
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.
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.
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.
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.
Whole family liked them
Made this last night. Delicious and easy. Made additional sauce and added it to the pot.
My husband absolutely loved this recipe. It will be part of not only our holiday meals but anytime we want something special.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Glazed Butternut Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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