Autumn Squash Pasta

1 acorn squash
1 lb ziti or penne pasta
1/2 cup olive oil
2 TBS butter
2 large leeks, cleaned and coarsely chopped
1/2 small onion, chopped
1 garlic clove, coarsely chopped
1 tsp coarse sea salt, or more to taste
Freshly ground black pepper
1/2 cup dry white wine or water
1/3 cup grated parmesan cheese
1 TBS chopped parsley
Directions: Heat oven to 350. Cut the squash in half; scoop out and discard seeds. Place the squash, cut sides down, in 1 inch of water in a 13 by 9-inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle. Then scoop the squash from the shells. Meanwhile, cook the pasta in boiling water for 2 to 3 minutes less than the cooking time on the package; drain and set aside. Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, salt and pepper. Sauté until onion is translucent and leeks have become pliable, making sure garlic does not burn. Add squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta; taste and adjust
seasonings. Spoon it into the same baking dish; sprinkle with cheese. Bake 20 to 30 minutes, until the cheese browns; sprinkle with the parley and serve hot.

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