Prep the butternut squash: On a cutting board, slice ¼-inch off the stem and bottom with a large, sharp knife. Cut the squash in half at the point where the straight part of the neck meets the bulb section. Slice both sections in half. Scoop out the seeds. Peel off the skin with a swivel peeler, then cut the squash into 1-2-inch cubes.
Put the squash in a large baking pan or dish. Drizzle with the olive oil and sprinkle with the salt. Toss together until the squash is evenly coated. Bake 25 minutes, until tender.
While the squash is baking, melt the butter in a small pan placed over low heat. Stir in the garlic, chili and nutmeg. Set aside.
Transfer the squash to a food processor work bowl. Add the cream and 2 tablespoons of the melted butter mixture. Pulse 30-45 seconds or until the puree is as smooth as you like( I prefer a slightly chunky texture).
Spoon the squash into a serving bowl and drizzle with the rest of the garlic butter. Sprinkle with the parsley and serve.
To save time, buy prepared (peeled and diced) butternut squash. Frozen butternut squash cubes will also work in this recipe.
Instead of using a food processor, transfer the roasted squash to a bowl and mash with a potato masher or immersion blender.
The squash can be prepared up to 3 days ahead. Reserve the 2 tablespoons garlic butter separately. Warm the squash at 325 degrees in a covered baking dish for 15-20 minutes and top with the butter before serving.