SAUCE: Melt butter in a pan. Add garlic and thyme, sauté until soft. Whisk in flour, cook for a few minutes to avoid a raw taste. Pour in white wine (if using), whisking to combine. Gradually add broth or milk, whisking until smooth and slightly thickened. Stir in Parmesan cheese, lemon juice, and salt to taste. The sauce should be smooth and light.

VEGETABLES: Toss butternut squash and broccolini with a little olive oil, salt, and pepper. Roast at 400°F (200°C) on separate baking sheets for 20-30 minutes until tender.

PASTA: Cook orecchiette according to package directions until al dente. Drain and set aside.

FINISH: Combine the cooked pasta, roasted vegetables, and sauce in a large bowl. Add a splash more broth or milk if needed to reach desired consistency. Toss well to coat everything evenly. Serve immediately, topped with extra Parmesan cheese and pumpkin seeds.