Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper and lightly oil it.

Peel, halve, and seed the butternut squash. Place each half between two wooden spoons on the cutting board.

Cut thin crosswise slices into both squash halves, stopping at the wooden spoons. Gently separate some slices with a fork.

Tuck the sliced garlic into the opened squash cuts. Brush the squash with 2 tablespoons olive oil.

Season the squash with 1/2 teaspoon salt, black pepper, nutmeg, and rosemary. Transfer both halves to the prepared sheet pan.

Roast the squash for 30 minutes. Cover the pan loosely with aluminum foil.

Continue roasting for 15 minutes, until the squash is tender. Remove the pan from the oven.

Dot the squash with the butter. Drizzle the maple syrup over the sliced surfaces.

Return the squash to the oven and roast for 15 to 20 minutes. Roast until caramelized at the edges.

Add goat cheese, ricotta cheese, 1 tablespoon olive oil, lemon zest, lemon juice, 1/4 teaspoon salt, and black pepper to the food processor. Process until completely smooth.

Spread the whipped cheese mixture across the serving platter. Place the roasted squash over the mixture.

Scatter dates, parsley, and sunflower seeds over the squash. Drizzle with the remaining olive oil before serving.