In a large mixing bowl, combine squash ingredients and stir together with a rubber spatula, making sure squash is coated with butter. Transfer squash to a baking sheet and place in a preheated 500°F oven for 20 minutes, or until squash is tender. Remove from the oven and set aside.
Using medium heat, heat a large sauté pan for 60 seconds. Add Kerrygold Butter and onions. Allow butter to melt with onions, spread out to cover bottom of pan and cook without stirring for 3 minutes. Stir in garlic and continue cooking until onions are golden brown and aromatic. Add roasted peppers, roasted squash and parsley and stir to combine. Add Kerrygold Cashel Blue Cheese and Dubliner® Cheese, toss and cook until soft but not completely melted.
Serve squash in small baking dishes or in rustic bowls.