Cut 2 acorn squashes in half.
Scoop out the seeds, rinse and pat them dry. Place seeds on a paper towel to dry out (2-3 days). Once the seeds have dried, place them in an airtight container and store in a cool dark place. Do this and you’ll have plenty of seed to grow acorn squash the following year.
Spread softened butter over squash and sprinkle with cinnamon and sugar.
Place squash on a Silpat & cookie sheet and bake at 350 degrees until softened (about 45 minutes).
After the squash has cooled scoop out the meat and place it in a ridiculously overpriced blender.
Add 1/2 cup brown sugar, 1/2 milk (I used 2%) 3 large eggs, 1/2 tea. ground cinnamon, 1/2 tea. salt, 1/2 tea ground allspice, 1/2 tea ground ginger and puree.
Pull out your pie crust from the refrigerator and roll it out to about a 1/4″ thickness.
With your remaining pie crust, cut out about a dozen leaf shapes.
Brush the sides of your pie with a simple egg wash (1 egg & 1 tablespoon of water).
Let your pie cool for an hour or so and enjoy!