Creamy Orecchiette & Fall Veggies Recipe Gelson's

Ingredients

• 3 cups butternut squash, cubed
• 3 cups broccoli, cut into florets
• 1 Tbsp olive oil
• Kosher salt, to taste
• Black pepper, to taste
• 16 oz orecchiette
• 3 Tbsp butter
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves, minced
• 3 Tbsp flour
• ½ cup white wine
• 2 to 3 cups chicken broth
• ¼ cup Parmesan cheese, freshly grated, plus more for garnish
• Lemon juice, to taste
• Pumpkin seeds, toasted, for garnish