Pre-heat your oven to 400 degrees. Prepare and chop your butternut squash. It is easier to slice off about an inch of the botton so that you have a flat surface. Then use a potato peeler to peel off the skin. Then carefully cut the squash down the center and scoop out the seeds. Then dice the squash, sprinkle with salt and pepper, drizzle with olive oil and roast the pieces in the oven for 30-40 minutes. Gently clean the mushrooms with a damp cloth. Separate the mushrooms into caps and stems. Dice the stems (don't waste them, they're still great to eat). Scoop out the caps and place them on a baking sheet.
Cook the bacon and chop it into small pieces, remove the bacon from the pan and drain off some of the grease (leave about 1 tablespoon in the pan), then saute the diced mushroom stems and roasted squash. Add the cream cheese, Knor vegetable dip mix, salt and pepper (to taste).
Let the squash mixture cool a bit and then fill each mushroom cap with about a tablespoon of the mixture (depending on the size of the cap). Sprinkle with mozzarella cheese and bake at 350 degrees for 15 minutes until the cheese is melty and golden brown. Serve hot. Delicious!