Taste-of-the-Tropics Winter Squash


from Serving Up the Harvest
1 large buttercup, butternut, or red kuri squash, or 1/2 small baby blue Hubbard squash
2 tablespoons butter
2-4 tablespoons dark or light brown sugar
1 tablespoon dark or light rum
1 tablespoon milk
salt and pepper
Directions:  Preheat oven to 400 degrees.
Cut the squash in half if small, or into quarters if large. Remove and discard seeds and fibers. Place skin-side up in a baking dish and add about 1 inch water to the dish.  Bake until completely tender when pierced with a skewer, 60-90 minutes, depending on the size of the pieces.  Drain off the water. Turn the squash flesh-side up, and allow to cool enough to be easily handled. Scrape the flesh from the skins into a mixing bowl and discard the skins. Add the butter, brown sugar, rum and milk and mash or beat until smooth. Season to taste with salt and pepper.  If desired, reheat in a microwave or on top of a double boiler over boiling water. Serve hot.

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