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Power Sip Rum Squash Take advantage of prep scraps and leftovers before and after Thanksgiving this month and wow your guests with this savory rum- laden butternut squash concoction. D R IN K BY AN JA M ALTAV 2 oz Aged Rum 3 oz Earl Grey Tea .5 Falernum Mix .5 oz Butternut Squash Butter Maple Syrup or Honey to taste Powdered Cinnamon Sugar for garnish Brew tea and pour into a mug. Stir in rum, falernum and butternut squash butter. Add maple syrup or honey to taste and sprinkle top with powdered cinnamon sugar. 136