taking squash too far... even for me.

I've been accused of being a little crazy with the squash in my time. I used to steam and puree banana squash and make squash waffles for Carly and Rachel when they were little. I added cinnamon, nutmeg and applesauce. They weren't terrible. I ate them too. Just trying to be a good mommy you know, trying to get their 5-a day in. I ran across a new squash recipe the other day. I just wanted my brothers and sisters to know that this is taking squash too far.... even for me....

I am a firm believer that squash should Never be served in any form of smoothie. And that includes all those pumpkin pie shakes that pop up at this time of year. Cold pumpkin pie I can drink? no thank you.

• Pumpkin Pie-sicles

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These butternut squash ice pops taste just like the classic Thanksgiving pumpkin pie.

Ingredients

• 2 1/2 lbs. butternut squash
• 1/2 cup pure maple syrup

• 2/3 cup light cream
• 1/2 to 3/4 teaspoon pumpkin pie spice

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Instructions

1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.

2. 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.

3. 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.

4. Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.