For the Honeynut Squash Whipped Ricotta:

1. Preheat the oven to 400°F.
2. Cut the squash in half lengthwise and remove the seeds. Add to a parchment paper lined baking sheet.
3. Cut the ends off the shallot and cut in half lengthwise, but keep the skin on. Cut the top ⅓” of the garlic bulb and discard the top. Add the shallot and garlic to the baking sheet with the sprigs of thyme. 
4. Drizzle olive oil over the veggies and season with a pinch of salt. Using your hands, rub the olive oil over the veggies to coat them well in the olive oil. Arrange the garlic and shallot cut side down, then do the same with the squash, placing the cut side down on top of the thyme to keep it from burning.
5. Roast for about 25-30 minutes or until very tender. Remove from the oven and let cool. 
6. Remove the skin from the squash and add the squash to a food processor. You should have about 1 cup of squash puree. Remove the skins from the shallot and add to the food processor. Squeeze the garlic cloves into the food processor and discard the skins. Add in some of the thyme leaves and blend until smooth.
7. Scrape down the sides of the food processor and add in the ricotta with ½ tsp salt. Blend until smooth, stopping every so often to scrape down the sides. The texture should be whipped and fluffy and no white streaks should remain. Taste to adjust for seasoning and transfer to a serving platter and set aside while you make the crispy sage topping. 
8. Add butter to a skillet on medium heat, and cook until golden brown. Add in the sage and cook for 30-60 seconds before adding in the pecans. Toast for 30 more seconds then shut off the heat. 
9. Top the whipped ricotta with the crispy sage, pecans, and some of the browned butter. Sprinkle some flaky sea salt and serve with warmed focaccia or baguette as desired.