3 tablespoons butter
2 cloves garlic
1-2 teaspoons fresh thyme leaves, minced
3 tablespoons flour
½ cup white wine (optional)
2-3 cups chicken or vegetable broth, or milk
¼ cup Parmesan cheese
lemon juice to taste
salt to taste
16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
3 cups cubed butternut squash
3 cups broccolini
olive oil, salt, and pepper
pumpkin seeds
additional Parmesan cheese