Instructions:

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.

While the squash is roasting, heat a large skillet over medium heat. Add a little olive oil, then add the diced onion. Sauté for about 5 minutes until the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.

Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Scoop the flesh into a blender or food processor. Add the sautéed onion and garlic, vegetable broth, dried thyme, and ground nutmeg. Blend until smooth.

Return the blended mixture to the skillet over medium heat. Stir in the heavy cream and allow it to simmer for 5-10 minutes, stirring occasionally, until heated through. Taste and adjust seasoning with salt and pepper if needed.

Serve the butternut squash sauce warm, garnished with fresh parsley if desired. Enjoy it over pasta, as a dip, or drizzled on roasted vegetables.

For best results, choose a ripe butternut squash that feels heavy for its size. The roasting time may vary slightly depending on the size of your squash, so check for tenderness by piercing it with a fork.

Feel free to experiment with different herbs and spices to suit your taste preferences! You can also store any leftover sauce in the refrigerator for up to a week or freeze it for later use.