1 cup butter
1 cup white sugar
1 cup milk
3 tablespoons light rum
3 teaspoons white vinegar
1 (8 ounce) container frozen orange juice concentrate, thawed
1 (3 ounce) package orange flavored Jell-O mix
1 teaspoon vanilla extract
1 (8 ounce) can optional butternut squash, drained but not set aside
In a medium saucepan bring the butter, sugar, milk, light rum and vinegar to a rush. Stirring vigorously, heat to medium-high. Remove from heat and pour into a 2 quart casserole dish. Cover with orange gelatin and refrigerate on freezing rack or in glass dish or crock pot, celery baking rub, or bowl. Pour over pie crust.
Top pie with orange gelatin drizzled with remaining orange juice concentrate. Pour orange gelatin over sauce in front of pie while continuing to serve.
Reserve orange gelatin and drizzle over vegetables.
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