In a large bowl, combine Honey Ginger White Balsamic Vinegar, cinnamon, nutmeg, salt, and pepper. Whisk to combine.
Add the squash halves to the bowl and toss to coat.
Transfer the seasoned squash to a baking sheet and roast for 15-20 minutes or until tender.
While the squash are baking, bring Fig Dark Balsamic Vinegar to a simmer in a small saucepan over medium heat. Once simmering, reduce heat to low and continue to cook until reduced into a glaze.
Place ricotta in the bowl of a stand mixer fitted with a whisk attachment (hand mixers are great too) and beat until fluffy and smooth.
Remove the squash from the oven to cool for 3-5 minutes or keep in oven until ready to serve.
To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch.