6 c. butternut squash meat, peeled, seeded and cut into 1 inch chunks
1/4 to 1/2 c. butter
1/4 c. heavy cream
1/3 c. maple syrup, or to taste
3 tablespoons dark rum
1/4 tsp. cinnamon
Salt, freshly ground pepper and nutmeg to taste

Steam or boil the peeled butternut squash until tender. Drain excess liquid.

Puree squash in food processor, blender, or mash by hand. Return to saucepan and stir in remaining ingredients. Blend well. Turn into an ovenproof serving dish. Dish may be prepared up to a day ahead and refrigerated (covered tightly with plastic wrap) or baked immediately for serving.

Bake in 325°F oven for about 20 minutes (if the squash is still hot, or if prepared in advance and squash is cold, bake for 30 minutes. Serve with a tablespoon of butter, if desired.