Preheat the oven to 350°F. Cut the squash in half lengthwise; remove and discard seeds. Place the squash, cut side down, in a 13x9-inch baking dish. Add hot water to the dish to a depth of 1-inch. Bake, uncovered, for 1 hour or until the squash is tender. Remove the squash pulp and transfer to a bowl, discarding shells. Mash the pulp.
Sauté the garlic in butter in a small skillet over medium-high heat until golden. Add the garlic to the squash pulp in the bowl. Add the cream cheese, 1/2 cup Parmesan cheese, sugar, thyme and rosemary to the bowl; mash until blended. Stir in the pecans.
PREPARE THE BAGUETTE SLICES:
Preheat the oven to 400°F. Place the baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over the baguette slices. Sprinkle with salt and pepper. Bake 4 minutes. Sprinkle the baguette slices with the remaining 1 cup of Parmesan cheese. Bake 2 more minutes or until the cheese melts.
ASSEMBLE THE APPETIZERS:
Spoon 1 tablespoon of the squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired with an additional pinch of Parmesan and fresh herbs.