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Preheat oven to 425 degrees F.
Wash and cut the broccoli, placing on a baking sheet.
Drizzle with 1 Tablespoon oil and salt/pepper to taste.
Roast the broccoli for about 25-30 minutes (or until tender).
While the broccoli is roasting, cook the pasta according to package directions.
Drain and set aside.
Warm up the remaining oil in a deep sauté pan (or sauce pan) over medium-high heat.
Add in the cubed butternut squash and sauté for about 4-6 minutes.
Add salt/pepper to taste.
Pour in the broth and bring to a simmer.
Cover and let simmer for 12-15 minutes.
Remove from heat, then add in the milk and stir.
Use and immersion blender or pour the mixture into a blender and blend to create a smooth puree.
Place back in the pan over low heat.
Add in the garlic powder, paprika, onion powder, and salt/pepper.
Add the shredded cheese and remove from heat, stirring often.
Pour the pasta into the pan and stir until evenly coated.
Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy!