A refreshing frozen treat with a creamy blend of squash, milk, and sweet maple syrup. |
Equipment
- Popsicles molds, ice cube tray, or small cups
- Popsicle sticks - (if using ice cube tray or small cups)
Ingredients
- 1 medium butternut squash
- ½ cup syrup (maple or pancake)
- ⅔ cup evaporated milk
- ½-¾ teaspoon cinnamon, or pumpkin pie spice
Instructions
- Wash the exterior of the butternut squash. Cut squash in half and use a spoon to scrape out seeds.
- Rinse seeds with water, pat dry, and save for roasting (see notes)
- Place squash halves cut-side down on a microwave-safe dish. Microwave on high for 8-10 minutes or fork tender.
- Let cool and scoop the squash flesh into a medium bowl.
- Add syrup, evaporated milk, and cinnamon to the bowl. Use a fork to combine until smooth.
- Spoon mixture into popsicle molds. If using ice cube tray or small cups, add popsicle sticks to each mold.
- Freeze for at least 8 hours before serving.
Notes
Nutrition
Serving: 1 popsicleCalories: 110calCarbohydrates: 26gProtein: 3gFat: 0gSaturated Fat: 0gSodium: 30mgFiber: 1gSugar: 14g