Preheat oven to 400 degrees. Cut butternut squash in half lengthwise and lay cut side up. Scoop the seeds out of the cavity, then drizzle with olive oil, and season with salt and pepper. Roast for about an hour until squash is tender. This step can be done the night before and put in the fridge until you’re ready to make the sauce. Cook pasta according to package instructions. While water is boiling for pasta, thinly slice the white part of the leeks and add into a saucepan with oil or butter and chopped garlic. Once they begin to turn translucent, slice mushrooms and add into the sauté. Then, chop up spinach and add into veggie mixture. While everything is sautéing, scoop out cooked butternut squash and put into a blender with heavy whipping cream and pasta water. Puree until it gets to the consistency you like. You can always add in more pasta water if it’s too thick. Then pour squash puree into the saucepan that the veggies are cooking in and mix everything together. Let simmer for 5-10 minutes until sauce is heated up. Once the pasta is done cooking, drain and add pasta to the veggie sauce. Serve with parmesan, black pepper, and bacon or pancetta, then enjoy!
