Cranberry Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A NICE SIDE DISH WITH YOUR SUMMER MEAL Ingredients:
2 pounds butternut squash, peeled and cut into 1-inch pieces |
2 cups ocean spray- jellied cranberry sauce |
1/4 ounce spiced rum or ( 1 teaspoon rum extract) |
1/2 teaspoon cinnamon |
Directions:
1. 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.
2. Drain; mash squash until smooth. Add remaining ingredients. Cook on low heat for 10 minutes or
3. until heated through.
4. Makes 12 1/2-cup servings.
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