creamy parmesan orecchiette with butternut squash and broccolini

From pinchofyum.com

INGREDIENTS

For the Sauce:

• 3 tablespoons butter
• 2 cloves garlic
• 1-2 teaspoons fresh thyme leaves, minced
• 3 tablespoons flour
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• ½ cup white wine (optional)
• 2-3 cups chicken or vegetable broth, or milk
• ¼ cup Parmesan cheese
• lemon juice to taste
• salt to taste

For the Pasta:

• 16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
• 3 cups cubed butternut squash
• 3 cups broccolini (I used regular broccoli)
• olive oil, salt, and pepper
• pumpkin seeds
• additional Parmesan cheese

INSTRUCTIONS

1. SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth - let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, ½ cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.
2. VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
3. PASTA: Cook the pasta according to package directions. Set aside.
4. FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.