Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
Slice the squash in half lengthwise. (Note 1) Using a spoon, scoop out the seeds and discard.
Brush the cut side of the squash with the oil and place, cut side down, on the prepared pan.
Roast for 25-30 minutes until soft and tender.
Meanwhile, in a medium skillet set over medium-low heat, add the pecans. Heat, tossing occasionally, until the nuts are fragrant, about 2-3 minutes. Transfer the pecans to a cutting board. Cool and chop. Set aside.
To the same skillet, add the bacon. Cook over medium heat until brown and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Add the shallots to the bacon drippings. Cook, stirring occasionally until the shallots are brown and crisp. Transfer the shallots to a paper towel-lined plate.
Transfer the roasted squash to a platter. Top with the pecans, bacon, cranberries, shallots, and goat cheese. Drizzle the maple syrup over the top. Garnish with fresh thyme. Serve immediately.
Notes
To cut the squash in half, lengthwise (from stem to base): using a sharp knife, start in the middle of the squash and slice down towards the base. Turn the squash around, and slice from the middle towards the stem.
The squash does not need to be peeled. The skin helps to hold the squash together during roasting. The skin is also edible.