Preheat your oven to 400 degrees and place the butternut squash on a baking sheet.
Drizzle with olive oil and toss sea salt and freshly cracked pepper, to taste.
Place into the oven and roast the squash for 20 minutes, tossing with a spatula halfway through.
Add the broccoli to the baking sheet and roast for 8-10 minutes, rotating the pan halfway through.
Remove from the oven and set aside.
While the veggies are roasting, bring a large pot of salted water to boil.
Once boiling, add in the orecchiette and cook, per package instructions.
Once cooked, reserve 1/2 cup pasta water before draining pasta.
While the veggies are roasting and the pasta is boiling, place the bacon bits into a large skillet over medium heat.
Cook until golden brown, about 3-4 minutes, stirring often, then transfer to a paper towel lined plate.
Remove all but 2 teaspoons of grease from the pan.
Add the shallot and crushed red pepper flakes and cook, stirring often, for 3-4 minutes.
Add the garlic to the pan and cook for 1 minute, stirring constantly.
Add the white wine and cook, stirring constantly for 1 minute.
Add in the broth then season with sea salt and freshly cracked pepper, to taste, cook for 1 minute.
Immediately add the pasta, roasted squash, roasted broccoli, and bacon bits.
Stir in the Parmesan and season with sea salt and freshly cracked black pepper, to taste. Add pasta water if needed.
Let sit for a few minutes for the sauce to thicken and flavors to mingle, mix again then taste and re-season if needed.
Serve and enjoy!