1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the kabocha squash cubes with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown. This is the same technique Nonna Rosa used to coax out the natural sweetness of vegetables.
4. While the squash is roasting, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
5. In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
6. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and nutmeg, whisking until the cheese has melted and the sauce is smooth.
7. Add the roasted squash to the skillet, gently combining it with the cream sauce.
8. Toss the cooked pasta into the skillet, stirring to coat evenly. Use the reserved pasta water to achieve your desired sauce consistency.
9. Season with additional salt and pepper if needed, and garnish with fresh basil leaves before serving.

Cooking with my daughters, Olivia and Isabella, has taught me the joy of patience and precision in the kitchen. Let your senses guide you as you cook, and remember to taste along the way!