Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Heat a large skillet over medium heat. Add the bacon and cook until most of the fat is rendered and it’s almost crispy. Remove the bacon and place it on a paper towel to drain the grease. Add the squash and garlic to the pan. Sprinkle with the pepper and nutmeg, stirring well. Cook until the squash is tender, stirring often, about 10 minutes.

While the squash is cooking, heat another skillet over medium heat and add the butter. Once it’s bubbling, add the sage leaves and cook for 30 to 60 seconds. Remove the leaves with kitchen tongs and place on a paper towel. Keep the butter on hand.

Place the bread cut-side up on the baking sheet. Spread each piece evenly with a light layer of pumpkin puree. Brush the exposed crusts with the browned sage butter, drizzling it on the pumpkin if you’d like. Cover the puree with a few handfuls of cheese (not all of it yet), the bacon, the squash cubes and the sage. Cover with the remaining cheese. Bake until golden and melty, about 15 to 20 minutes. Remove and cover with finely grated parmesan before slicing. You can grate additional parmesan on top. Serve immediately.