Prep Time: 50 minutes

Serves 2

• 1/2 Acorn Squash, seeds removed (Butternut would also work!)
• 8 ounces Bacon, chopped
• 8 ounces Leeks, end and greens trimmed, sliced thin
• 12 ounces Fresh Fettuccine
• 2 ounces Goat Cheese (we love Westfield Farm Capri)
• 1 1/2 Tbsp. Olive Oil
• Salt and Pepper to taste

Preheat the oven to 400 degrees. Place the squash on a baking sheet, cut side up, and rub with a 1/2 Tbsp. of olive oil. Season with a pinch of salt and place into the oven until completely tender and slightly browned, about 30 minutes. Meanwhile, in a large sauté pan or soup pot over low flame, heat the bacon until the fat starts to render, stirring occasionally. While the bacon is rendering, bring a large pot of salted water to a boil over a high flame for the pasta. Continue cooking the bacon until browned, crisp, and all fat is rendered, about 20 minutes. Remove the bacon to a plate lined with paper towels, reserving 1 Tbsp. bacon fat in the pan. Return the pan to the low flame and add the leeks with a pinch of salt. Stir frequently, "melting" the leeks, about 15 minutes.

When the squash is cooked, scoop the flesh out with a large spoon into a blender or food processor. Blend with 1 Tbsp. olive oil and a pinch of salt and pepper until smooth. Add the pasta to the boiling water and cook until al dente, about 5 minutes, reserving 1/2 cup of the pasta water. Return the pasta to the pot along with the water and the squash puree. Stir gently to combine.