Squashcicles

I realize I haven't posted for a very long time.  There have been a few things that I've made that I've considered blogging, but my offspring have sabotaged all attempts.  This, however, demands a posting, even though it's a snack and not dinner.

I've been making a lot of babyfood, and I decided to invest in a popsicle mold in order to continue infusing pureed goodness into my daughters.  I came across this idea backwards: I made leftover smoothies into babyfood.  Then, yesterday, I was making squash babyfood, and Emily begged me to make squash-sauce (half squash, half applesauce) but by the time I made babyfood, there wasn't much of the squash left.  The way I made the babyfood made it so sweet that it's actually sweeter than the unsweetened applesauce.  Thus, the following was born.  The girls had them for snack today, and said they absolutely loved them.

Squash-Apple Popcicles

1 acorn squash

Unsweetened applesauce

<1 C. apple juice

1 T. honey

Quarter the acorn squash, removing seeds.  Place on foil and roast for 45-60 min at 350°.  You’ll only need one of the quarters for the popsicles – use the rest for dinner with brown sugar and craisins. 

Scrape one quarter of the squash into a blender, being sure to get as much of the toasty brown spots as you can without getting the burned skin.  Add an equal amount of applesauce to the blender, and then again an equal amount of apple juice.  Add the honey to get the sweetness you like.

Pour into popsicle molds and freeze overnight.  Makes about 8 3-oz popsicles.