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1. Preheat oven to 350 degrees F. Cut squash in half lengthwise. Seed and peel squash; cut into 1-inch pieces (you should have about 2 2/3 cups).
2. Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once.
3. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and nutmeg.