Crustless Acorn Squash Pie - cooking recipe

Ingredients

1 large acorn squash or 2 small acorn squash
1 tablespoon butter
1 cup evaporated milk
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon clove
1 pinch salt
1 1 fuji apples or 1 gala apples

Preparation

Preheat your oven to 375 degrees.
Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
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 (I used a Vitamix) Puree until very smooth.
Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and 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 (You can fill it to the brim - it shrinks when baking instead of expanding). .
Bake for 1 hour or until a knife comes out clean.
Let the pie cool for about twenty minutes before serving or chill and serve cold.
Serve with fresh whipped cream or ice cream.