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Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.
Place the squash halves on a cutting board, flat side down. Make thin, evenly spaced slits across the squash, being careful not to cut all the way through.
In a small bowl, mix together the olive oil, minced garlic, maple syrup, salt, and pepper. Brush the mixture over the squash, making sure to get the garlic into the slits.
Transfer the squash to a baking dish and roast in the preheated oven for 45-50 minutes, or until the squash is tender and golden brown.
While the squash is roasting, prepare the whipped ricotta and goat cheese. In a medium bowl, combine the ricotta cheese, goat cheese, salt, and pepper. Use an electric mixer to beat the mixture until light and fluffy.
Once the squash is done, remove it from the oven and let it cool slightly. Top each squash half with a generous dollop of the whipped ricotta and goat cheese.
Garnish with fresh thyme and serve hot.