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Spiced Butternut Squash, Apple and Pomegranate Pops

Ingredients:

  • 3 cups pomegranate juice
  • 1 cup organic cane juice sugar
  • 1 cup glucose
  • 1 1/2 tsp. agar powder or powdered gelatin
  • 2 cups roasted butternut squash puree
  • 1 tsp. ground cinnamon
  • Pinch of freshly grated nutmeg
  • 1 Tbs. honey
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
  • Juice of 1 lime
  • 1 tsp. coriander seeds, toasted
  • 1/4 cup toasted pumpkin seeds

Directions:

In a small saucepan, combine the pomegranate juice, cane juice sugar, glucose and agar powder. Using an immersion blender, blend the mixture until well combined. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, for 5 minutes to activate the agar. Pour the mixture into a shallow pan and refrigerate until set, 1 to 2 hours. Transfer to a tall bowl and blend with an immersion blender until smooth and liquid. Set aside.

In a blender, combine the butternut squash, cinnamon, nutmeg and honey and puree until smooth. Transfer to a pourable container. Set aside.

Put the apples in a microwavable bowl and cover with plastic wrap. Place in a microwave and cook on high until tender, 4 to 5 minutes. Transfer the apples to a blender, add the lime juice and coriander seeds and blend until smooth. Transfer to a pourable container. Set aside.

Freeze a Zoku quick pop maker according to the manufacturer’s instructions. Remove the pop maker from the freezer. Pour some of the butternut squash mixture into the wells, filling each about one-third full. Sprinkle a layer of pumpkin seeds over the squash. Insert a pop stick into each well. Freeze for 3 to 5 minutes, using a toothpick to test if the pops are frozen in the center.

Pour some of the apple puree into the wells, filling each to within 1/2 inch from the top. Freeze for 5 to 7 minutes, again using a toothpick to test if the pops are frozen in the center.

Pour a thin layer of the pomegranate mixture into the wells, filling each to within 1/4 inch from the top. Freeze until the pops are frozen, again using a toothpick to test if the pops are frozen in the center. Remove the pops with the super tool (included with the pop maker). Repeat to make 3 more pops. Makes 6 pop.

Recipe by Chef Bryan Voltaggio