Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Fettuccine: Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Roast the Butternut Squash

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast Squash: Roast for 25-30 minutes, or until tender and lightly caramelized.

Make the Alfredo Sauce

1. Sauté Garlic: In a large skillet over medium heat, add a little olive oil. Sauté the minced garlic until fragrant, about 1 minute.
2. Blend the Squash: In a blender or food processor, combine the roasted butternut squash, sautéed garlic, vegetable broth, and heavy cream. Blend until smooth.
3. Heat the Sauce: Pour the blended mixture back into the skillet. Stir in the Parmesan cheese and nutmeg (if using). Cook over low heat until heated through, about 3-5 minutes.

Combine and Serve

1. Add Pasta: Add the cooked fettuccine to the sauce and toss to coat evenly.
2. Serve: Plate the pasta and garnish with additional Parmesan cheese, black pepper, and fresh herbs if desired.