Place squash and red onions on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Toss with fingers or a large spoon to coat vegetables and spread out into an even layer.
Roast at 400 degrees for 30 minutes, or until soft. Transfer vegetables to food processor, blender or bowl, add pumpkin and blend into a smooth mixture. Stir in 1/2 of cheese. Place into a greased 1 quart shallow casserole dish and top with remaining cheese. Can be refrigerated at this point for baking later
Bake at 350 degrees for 30 minutes until hot and bubbly. Garnish with bacon and green onions and serve with a variety of dippers, scoops, celery, pretzels, pita bread
*I used Unexpected Cheddar Cheese from Trader Joe’s which is basically a combination of sharp white cheddar and Parmesan