2 1/2 pounds 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 (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.