Recipe: Maple & Squash Pumpkin Pie Popsicles
Makes 6 popsicles
medium butternut squash, about 2 pounds
- 1/2 cup
- 3/4 cup
- 2 tablespoons
pumpkin pie spice
To start, peel, cube and roast your squash. We're not going to say exactly how much squash because every squash is different. Pick one that's medium in size and hasn't grown out long like something odd and phallic (you know what I'm talkin' about). Use just enough oil to coat the squash in the roasting process and allow to cool slightly.
Add squash to a medium size bowl and mash with a potato masher. This is great for the kids to do as you really want to grind down the fibers of the squash. (If you want to cheat you can toss it in the food processor and pulse for 10 seconds and then transfer back to the bowl). Add remaining ingredients and continue mash/mixing until thoroughly combined. It's ok if it's still a little chunky.
Place mixture in popsicle molds and freeze at least 5 hours. I used plastic wrap thinking it would help my mixture release from the mold and it turned out to be totally unneeded! When firm, run molds under hot water (if needed) and slide out your new tasty desserts and enjoy!
* Note: The amount of popsicles this recipe will make depends on the size of your mold. This made 3 fat and chubby servings that easily would have made 6 in a "real" mold.