Whipped Butternut Squash with Garlic Butter

0 Preheat the oven to 400 (200C) degrees.
2 Put [wprm-ingredient text="1 medium butternut squash cut into 1½-2 inch cubes" uid="0"] in a large baking pan or dish. Drizzle with [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="1"] and sprinkle with [wprm-ingredient text="1 teaspoon kosher salt" uid="2"]. Toss together until the squash is evenly coated. Bake 25 minutes, until tender.
3 While the squash is baking, melt [wprm-ingredient text="3 tablespoons butter" uid="3"] in a small pan placed over low heat. Stir in [wprm-ingredient text="1 thinly sliced garlic clove" uid="4"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="5"], and [wprm-ingredient text="¼ teaspoon  ground nutmeg" uid="6"]. Remove from the heat and set aside.
4 Transfer the squash to a food processor work bowl. Add [wprm-ingredient text="¼ cup heavy cream" uid="7"] and 2 tablespoons of the melted butter mixture. Pulse 30-45 seconds or until the puree is as smooth as you like.
5 Spoon the squash into a serving bowl and drizzle with the rest of the garlic butter. Sprinkle with the parsley and serve.