Acorn Squash Turnovers

This is a recipe from Rachael Ray's TV show. After seeing these, I went straight out to get all the ingredients and made these for dinner. They were great! Very fall. Of course, my son doesn't like squash so I made his with leftover rotisserie chicken. He loved those, so everyone was happy.
Ingredients:
2 small acorn squash or 1 small baking pumpkin or 1 butternut squash-split in half and seeded
4 Tablespoons EVOO
salt and ground black pepper
2 links cured chorizo, casing removed, finely chopped (about 1/2 cup)
5-6 sprigs thyme (yeah I totally used some ground thyme)
few dashes of hot sauce (I used a little tabasco)
2 tsp paprika
pinch of ground cinnamon
2 packs prepared pie crusts (not the ones pressed into a pie plate)
2 eggs, beaten

Preheat oven to 400 degrees F
Season cut side of pumpkin or squash with 1 TB EVOO, salt and pepper. Place cut-side down onto baking sheet and drizzle with another TB EVOO. Transfer to oven and roast until tender, 45-50 mins. and let cool.
While the squash is cooling, place a skillet over med-high heat with 2 TB of EVOO. Saute chorizo until golden brown and crispy, 6-7 mins. Remove to a paper towel-lined plate and cool.
When cool enough to handle, scoop out the pumpkin or squash. Put into a med. size mixing bowl and combine with chorizo, thyme, hot sauce, paprika, and cinnamon. Season lightly with salt and pepper and reserve.
Lay out one pie crust and roll it out slightly. Cut into 8 evenly sized triangles. Transfer triangles to baking sheet until you have 16 bottoms on the baking sheet and 16 tops.
Divide filling among the triangles on the baking sheet, leaving room at the edges to seal the pockets. Brush the edges with egg wash then top each triable with the top wedge of dough, pressing lightly around the edges to seal the filling inside. Take a fork and lightly press the ends of the tines into the border of each pocket.
Lightly brush each turnover with egg wash. Bake until crust is golden brown, about 20 mins. Serve!