Not-too-sweet autumn dessert: acorn squash pie with apples

Ingredients

for the pie filling:

• 2 whole acorn squash
• four tablespoons butter
• 1 cup evaporated milk
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/4 teaspoon cloves
• A pinch of salt
• 1 Granny Smith or Macintosh apple

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Preparation

• Preheat your oven to 375 degrees. Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon. Fill each half with 1 teaspoon of butter.
• Place in a baking dish and add two cups of water. Bake the squash for one hour, or until it is very tender when you poke it with a fork.
• Scoop the squash out of it’s skin into a food processor. Puree until very smooth. In a large mixing bowl, combine the squash, eggs, evaporated milk, sugar, vanilla extract, and spices. Mix well.
• Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
• Pour the filling over the apples until it almost reaches the top of the pie dish. Bake for 1 hour or until a knife comes out clean.
• Let the pie cool for about twenty minutes before serving. The pie will be good served cold or hot. Serve with fresh whipped cream or ice cream.