Cranberry Butternut Squash

Makes 12 1/2-cup servings

Ingredients:

2 pounds butternut squash, peeled and cut into 1-inch pieces
2 cups jellied cranberry sauce
1/4 ounce spiced rum or 1 teaspoon rum extract
1/2 teaspoon cinnamon

Directions:

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.