2 1/2 lbs. butternut squash
1/2 cup pure maple syrup
2/3 cup light cream
1/2 to 3/4 teaspoon pumpkin pie spice
To make a batch, cut a butternut squash into quarters and scoop out the seeds.
Boil, bake, or microwave the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.
Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.
Spoon the mixture into ice pop molds (makes about 10), add sticks, and freeze for at least 6 hours before serving.
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