Cut a butternut squash (about 2 ½ pounds) into quarters ans scoop out the seeds. Boil, bake or microwave the squash until it is 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 mash the squash and blend all the ingredients. Spoon the mixture into ice pop molds, add sticks, and freeze 6 hours until serving.

makes 10

momofsixplus1

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