For the Dip:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Spread the squash and garlic cloves out in an even layer on the baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine everything.
3. Roast for 20 minutes, or until the squash is very tender and caramelized in spots. Reduce the oven temperature to 375°F when the squash is done.
4. While the squash is roasting, place the ricotta and heavy cream in a food processor. Process by pulsing the machine several times until the ricotta is whipped into a smooth and fluffy mixture.
5. Add in the parmesan cheese and pulse again.
6. Add the roasted squash and run the machine until the mixture is smooth, creamy, and fluffy.
7. Transfer the mixture to an 8 x 8-inch baking dish and place in the oven for 10 minutes or until warmed through.
8. Top the dip with the spiced sage butter just before serving and garnish with pomegranate arils and the crispy sage leaves from the butter.
9. Serve warm with crackers or other desired dippers on the side.

For the Spiced Sage Butter:

1. Place the butter in a light colored skillet or saucepan and melt over medium heat.
2. Once the butter is melted, reduce the heat to low and continue to cook, swirling the pan almost constantly, until the butter starts to turn golden brown.
3. Add the sage, spices, and some salt and pepper. Continue to swirl the pan until the sage leaves are crisped and the butter is a deep golden brown.
4. Remove from the heat and drizzle over the dip.