- 2 pounds butternut squash, peeled and cut into 1-inch pieces
- 1/4 ounce spiced rum or 1 teaspoon rum extract
- 1/2 teaspoon cinnamon
Put squash in a stockpot; add enough water to cover half of the squash. Cover and bring to a boil over medium heat. Cook until squash is tender when pierced with a fork.
Drain; mash squash until smooth. Add remaining ingredients. Cook on low heat for 10 minutes or
until heated through.
Makes 12 1/2-cup servings.