1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. Meanwhile, cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the roasted butternut squash to the skillet, followed by the heavy cream, Parmesan cheese, thyme, and nutmeg. Use a spoon or potato masher to blend the squash into the sauce. Gradually add reserved pasta water to reach your desired consistency.
6. Toss the cooked pasta into the skillet, mixing well to coat every piece with the sauce. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh basil leaves, and enjoy the comforting flavors of fall.

This recipe is straightforward, and as you become more comfortable with it, feel free to experiment with different herbs or cheeses. It’s all about making the dish your own, much like how my grandmother taught me to cook with love and intuition.