• Preheat your oven to 425℉ (or 220℃).

Roast The Squash and Broccoli:

• Place the diced butternut squash and the broccoli florets on two separate rimmed, quarter baking sheets. Then drizzle with a little olive oil and season with kosher salt. Toss to coat.
• Roast the squash for about 20 minutes. After the first 5 minutes, slide the pan with the broccoli into the oven to roast alongside the squash. Once done, check the squash by inserting a toothpick (it should effortlessly pierce through the squash), then remove the pans and set off to the side.

  Note: Timing will depend on the size of your squash.

Bring a pot of water to boil and crisp the pancetta:

• While the vegetables are roasting, bring a pot of water to boil. Once boiling and a palmful of fine sea salt along with 8 ounces of the orecchiette pasta, stir often and cook according to package directions. I time this so the pasta is cooked when the sauce is done.
• Meanwhile, right after to turn your heat on for the water, add the pancetta to a large 12-inch skillet and heat on medium. Cook for about 10 minutes or until the pancetta is crispy. Use a slotted spoon to transfer to a paper towel lined plate and set off to the side, leaving the fat in the pan.

Make The Sauce:

• To the pancetta fat in the pan, add the butter, garlic and thyme leaves. Stir and cook 1 minute. Once the garlic is sautéed, pour in the dry white wine. Bring to a simmer and cook until reduced by half.
• Then pour in the heavy cream and add 1/4 cup of the grated parmesan cheese. Bring to a simmer, stirring often, until the sauce has thickened slightly. Turn heat down to low and season the sauce with freshly ground black pepper and freshly grated nutmeg.
• Next add in the drain cooked pasta, roasted butternut squash and broccoli and the pancetta. Toss to combine and test to see if it needs salt.
• Divide the pasta among 4 bowls or plates and sprinkle with toasted pine nuts and 1 tablespoon parmesan cheese.