Preheat your oven to 425°F and cut the broccoli into bite-sized florets. Arrange them on a baking sheet, drizzle with 1 tablespoon of avocado oil, and season with salt and pepper. Roast for 18-20 minutes until tender with lightly browned edges.

While the broccoli roasts, cook your pasta according to package directions (usually 8-12 minutes) until al dente. Drain thoroughly and set aside. Don't rinse the pasta since the starch helps the sauce stick better.

Heat the remaining 2 tablespoons of oil in a large, deep sauté pan or 4-quart pot over medium-high heat. Add the cubed butternut squash and sauté for 4-6 minutes, stirring occasionally, until the edges start turning golden. Season with salt and pepper.

Pour in the broth and bring to a simmer. Cover the pan and let the squash simmer for 15-20 minutes until completely fork-tender.

Remove from heat, stir in the milk, then use an immersion blender to puree until completely smooth. If using a regular blender, work in batches carefully and return the puree to the pan.

Return the pan to low heat and stir in garlic powder, paprika, onion powder, nutritional yeast, and additional salt and pepper to taste. Add the shredded cheese gradually and stir constantly over low heat until the cheese melts into a silky sauce.

Add the cooked pasta to the cheese sauce and toss until every piece is evenly coated. Fold in the roasted broccoli and cooked bacon, then serve immediately.