Maple-Glazed Butternut Squash

1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water

Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.

This is great. I have about 2 dozen butternut squash in the garden just about ready to cook. More recipes for them would be wonderful. Usually I peel and chop them into big chunks then melt butter then add brown sugar, cinnamon and nutmeg. Toss with the squash and roast on a sheet pan til tender and caramelized.