In a small sauce pan over medium heat, add pumpkin seeds, walnuts, brown sugar, allspice, and a generous pinch of salt. Cook until sugar is melted and seeds/nuts are toasted and fragrant, about 3-4 minutes. Remove from heat and dump out onto parchment to allow to cool.
Meanwhile, place ricotta in a medium size mixing bowl and beat for about 1 minute, until a little smoother. Add heavy cream, and beat until mixture is smooth, creamy, and airy, about 3-4 minutes. Gently fold in butternut squash puree. Season with salt and freshly ground black pepper, to taste.
Transfer ricotta mixture into a shallow serving bowl. Drizzle maple syrup over the top. Top with pumpkin seed and walnut mixture from above and with thyme and rosemary. Serve with bread for dipping.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/whipped-ricotta-butternut-squash-dip/