I know you must be wondering why I’m still making ice pops when it’s cold. But I promise, this is the last one for 2012. I saw this recipe for Maple & Squash Pumpkin Pie Popsicles during early summer. I absolutely love squash so it looked delicious, yet the thought of buying a butternut squash in June felt ridiculous. So I saved the recipe for several months, waiting for winter squashes to arrive at the farmers market.
It wasn’t the most irresistible ice pop I made, but as a fan of squash and pumpkin spice, I find this ice pop to be tasty nonetheless. Considering it’s about 250 calories each and is mainly made up of a vegetable, I’d say this is pretty healthy for a dessert. And if you use quality maple syrup and heavy cream too, go ahead and enjoy this with zero guilt!