Roasted Butternut Squash & Leek Fettuccine with Bacon & Parmesan

This was so good!! The sauce is rich & creamy and so full of flavor! This would be perfect for a crisp fall day. We got butternut squash in our co-op food basket and I'd never cooked with it before. If/when we get them again I'll be making this for sure!!!

Roasted Butternut Squash & Leek Fettuccine

2 small butternut squash

1/2C leek - washed & sliced thin

2 cloves garlic - minced

2T butter 

1tsp rubbed sage

1 1/2C chicken stock

3/4c heavy whipping cream

4 strips bacon - cooked & crumbled

1C shredded parmesan cheese

1lb fettuccine

Preheat the oven to 425*. Cut the squash in half, lengthwise, and scoop out the seeds & fibers. Drizzle with olive oil and salt and pepper. Place skin side up on a baking sheet. Roast until tender, 30-40 minutes. While the squash is cooling, in a large skillet melt the butter. Add the garlic & leeks. Sauté until leeks are tender. Scoop out the squash into a bowl. Mash with a fork. Add the squash to the leeks. Stir in 1 cup of the chicken stock and the sage. Simmer for 10 minutes. Meanwhile cook the pasta according to package directions. Stir in the heavy whipping cream to the squash mixture. If the sauce seems too thick, stir in a bit more chicken stock. Stir 1/2c parmesan cheese into the sauce. Toss with the hot pasta. Garnish with bacon & remaining cheese.

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