Featured Product
Cranberry Butternut Squash
Prep Time
15 minutesCooking Time
15 minutesServing Size
12 1/2-cup servings
Ingredients
- Butternut squash2 pounds
- Jellied Cranberry Sauce2 cups
- Spiced rum or 1 teaspoon rum extract1/4 ounce
- Cinnamon1/2 teaspoon
Steps
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.