In a large pot, heat butter over med-high heat. Add garlic and onion and saute for 30 seconds until fragrant. Add butternut squash, salt and pepper then cook for another 5 minutes, stirring often.
Add vegetable stock and let simmer for about 15 minutes until squash is fork tender. Remove from heat, stir in cheese and cream, and set aside to let cool.
Cook orecchiette pasta according to package directions.
Meanwhile, in a large pan with olive oil over medium heat, fry turkey bacon until cooked to desired doneness. Remove from pan, then add mushrooms, brussels sprouts and red onion. Cook for about 5-7 minutes until most of the liquid from mushrooms is evaporated. Add purple kale and saute for another minute, then remove from heat.
Crumble turkey bacon and add to veggie mixture. It is around this time that the pasta should be finished cooking.
Once butternut squash mixture has cooled, puree in a blender until creamy. Toss with orecchiette, then plate in two large pasta bowls. Spoon vegetable mixture overtop, and garnish with parmesan cheese if desired. Enjoy!