Step 1

Preheat oven to 425 degrees F.

Step 2

Wash and cut the broccoli, placing on a baking sheet.

Step 3

Drizzle with 1 Tablespoon oil and salt/pepper to taste.

Step 4

Roast the broccoli for about 25-30 minutes (or until tender).

Step 5

While the broccoli is roasting, cook the pasta according to package directions.

Step 6

Drain and set aside.

Step 7

Warm up the remaining oil in a deep sauté pan (or sauce pan) over medium-high heat.

Step 8

Add in the cubed butternut squash and sauté for about 4-6 minutes.

Step 9

Add salt/pepper to taste.

Step 10

Pour in the broth and bring to a simmer.

Step 11

Cover and let simmer for 12-15 minutes.

Step 12

Remove from heat, then add in the milk and stir.

Step 13

Use and immersion blender or pour the mixture into a blender and blend to create a smooth puree.

Step 14

Place back in the pan over low heat.

Step 15

Add in the garlic powder, paprika, onion powder, and salt/pepper.

Step 16

Add the shredded cheese and remove from heat, stirring often.

Step 17

Pour the pasta into the pan and stir until evenly coated.

Step 18

Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy!