Fall Farmers Market Finds

I have been given a bunch of organic butternut squash by some fabulous people at market. There's a few acorn squash in there too (which will be used in the squash rolls that were so popular last Christmas), and a couple cans of pumpkin on the shelf as well; not from the market, of course, but fall/squash-y nonetheless. The ever increasing stash of sweet potatoes are destined at least in part for a Martha Stamps biscuit recipe that sounds lovely.

Offhand I can't recall where I found the following recipe. I don't plan to use it in it's original form. I thought putting the mixture in an ice cream freezer would be a lot more interesting. I can envision pumpkin being interchanged for the butternut squash. I also want to try perhaps soy milk, hazelnut soy creamer, or perhaps rice milk instead of the cream. But I think, as a shrink would likely say, I will only change one ingredient at a time. ;-)

Butternut Squash Ice Pops

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 the flesh into a medium bowl. Add 1/2 cup maple syrup, 2/3 cup light cream, and 1/2 to 3/4 tsp. nutmeg. (Doesn't the thought of freshly grated nutmeg sound good?) :-D Mash everything together with a potato master. Spoon into icepop molds, add sticks, and freeze for at least 6 hours before serving.