Step 1: Prepare the Butternut Squash

• If using fresh butternut squash, peel, seed, and dice the squash. Roast the cubes in the oven at 400°F (200°C) for 25-30 minutes until tender. Then blend until smooth. Alternatively, use canned squash puree for a quick shortcut.

Step 2: Cook the Pasta

• Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 3: Sauté the Garlic

• In a large pan over medium heat, warm the olive oil or butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.

Step 4: Add the Cream and Butternut Squash

• Stir the butternut squash puree into the pan. Pour in the heavy cream, stirring until the mixture is smooth and combined. Add salt, pepper, and a pinch of nutmeg if desired.

Step 5: Incorporate Parmesan Cheese

• Slowly stir in the grated Parmesan cheese. Allow it to melt and blend into the sauce, creating a rich, creamy consistency.

Step 6: Adjust the Sauce with Pasta Water

• If the sauce feels too thick, add the reserved pasta water little by little to achieve the desired consistency.

Step 7: Combine Pasta and Sauce

• Add the cooked pasta to the pan with the sauce. Toss gently to coat the pasta evenly.

Step 8: Serve and Enjoy

• Serve hot, topped with extra Parmesan cheese and freshly ground black pepper.