Serve with salad of escarole, Romaine and shaved fennel dressed with a simple balsamic or lemon vinaigrette.
Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.
Reduce oven heat to 375°F.