Preheat oven to 425°F.
Toss butternut squash with olive oil, salt and pepper on a large, rimmed baking sheet, and roast until squash is soft and edges are golden brown, about 20 minutes, stirring halfway through. Set aside.
Sauté’ bacon in a large sauté pan over medium heat until almost crispy. Add purple onions and garlic. Cook, stirring often, until onions are soft and golden and bacon is crispy. Cook until fragrant, about 2 minutes. Toss in green onion and cook about 30 sec longer. Remove from heat. Reserve 1/4 cup.
Mash butternut squash with 1 to 2 tablespoons of butter.Less if it becomes soupy Fold in onion and bacon mixture. Then the cheese’s and sour cream.Need to be the consitancy of thin mashed potatos (Can keep in fridge over night let come to room temp before baking.)
(OPT. Add bread crumbs to top with the bacon mixture and a sprinkle of cheese if you want. You can slap it on there or decorate it up or can be left naked.)
Bakes in a 350 oven for 15-35 minutes. Cool for 5 min before serving. It should come to a slight mashed potato consistency not a soupy texture.
Note: on the cream cheese and sour cream It can be varied to your taste add a little more if you like it rich. You can also add Red Pepper flakes, Parsley, Any thing you might add to a baked potato. Some times this squash is drier and needs less cheese. Give it a little taste before you bake and see if you think it might need more salt and pepper too, don't forget that seasonings get stronger and saltier as the meld together.