Place half of a medium-sized butternut squash on a parchment paper lined baking sheet skin side down. Drizzle with olive oil and add a sprinkle of kosher salt. Roast in a 425 degree oven for 40-50 minutes until the flesh is very tender and easily scooped out of it's skin.
In a medium-sized stovetop pot, over medium heat, sauté finely chopped scallions in a tablespoon of olive oil until soft and translucent (3-5 minutes). Add in roasted squash, cooking cream, grated parmesan, 1/2 cup water, a pinch of nutmeg, and ample kosher salt and pepper to taste. Whisk together and bring to a gentle boil. Let simmer for 10 minutes.
Remove from heat. Using a hand-held immersion blender, blend until smooth and creamy.
Pour sauce over cooked pasta (any kind will work, I used Penne) and toss until well combined. Stir in basil and pine nuts. Serve with additional parmesan and salt and pepper. Enjoy!