Preheat the oven to 425ºF. Line a baking sheet with foil.

Halve each butternut squash lengthwise and remove the seeds. Place the squash cut side up on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and freshly grated nutmeg. Roast the squash until it is tender, 40-60 minutes, depending on the size of the squash. You should be able to pierce the squash easily with a fork. Remove from the oven and let it cool slightly.

Decrease the oven temperature to 375ºF.

Dice the bacon into small pieces. Cook in a skillet over medium heat until browned. Remove with a slotted spoon to a paper towel lined plate. Set aside.

When the squash is cool enough to handle with your hands, scoop out the flesh of the squash, leaving a border around the edges to keep the squash intact.

Place the squash flesh in a large bowl. Mash with a potato masher. Add 1 1/2 cups of the cheddar cheese, 1/2 cup of the parmesan, the ricotta, thyme, and sage to the squash. Add half of the cooked bacon. Stir all together until fully combined.

Stuff the squash shells with the mashed squash mixture. Sprinkle the remaining cheddar and parmesan over the tops.

Return the squash to the oven and bake unit the cheese on top has melted, about 20 minutes.

Serve the squash topped with the sliced green onions and the remaining bacon.