Pumpkin Pie-sickles

Preheat: 350F Prep: 15 min Bake: 15-25 min Freeze: 6 hrs Makes: ab 10
Courtesy: Family Fun Magazine

Ingredients:

1. 2 1/2 lbs. butternut squash
2. 1/2 c pure maple syrup
3. 2/3 c light cream
4. 3/4 tsp pumpkin pie spice

Directions:

1. Cut a butternut squash into quarters & scoop out the seeds.
2. Bake the squash until it's soft.
3. Let the squash cool a bit before scooping its flesh into a medium sized bowl.
4. Add all other ingredients to the bowl.
5. Use a potato masher to mush the squash & blend all of the ingredients.
6. Spoon the mixture into ice pop molds, add sticks, & freeze.