Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the squash is tender.

Using an immersion blender, blend the squash mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender.

Return the blended mixture to the pot and stir in the heavy cream, nutmeg, salt, and pepper. Cook over low heat until heated through.

Add the cooked fettuccine to the sauce and toss to coat evenly.

Stir in the grated Parmesan cheese until melted and well combined.

Serve immediately, garnished with fresh parsley.