Preheat the oven to 350°F.

Cut the acorn squash in half, scoop out and discard the stringy pulp and seeds. Place the halves cut side down on a baking sheet lined with parchment paper.

Bake for 45 minutes or until tender. Remove from the oven and cool to room temperature.

Scoop the flesh into a bowl and mash well with a fork. Place 1/2 cup of mashed squash, eggs, and coconut into a separate bowl. Stir until combined and smooth.

In another bowl, combine the oat flour, cinnamon, and ginger. Add flour mixture to the wet ingredient mixture and combine into a dough. Mix in enough coconut milk as needed to create the right dough consistency for rolling.

Place the dough on a lightly floured surface. Use a rolling pin to roll out the dough until about 1/3" thick.

Use a cookie cutter to cutout the dough. Gather the scraps and re-roll and cut as necessary until all the dough is used.

Place the cutouts onto a baking sheet lined with a silicone mat or parchment paper.

Bake for 15-17 minutes. Remove the treats from the oven and let them cool completely on the baking sheet.