Butternut Pumpkin Pasta

I made this one up last night as I've always been a fan of Pumpkin Pasta Sauce and we had some leftover Blue Cheese Dip from a Buffalo Wing binge on the weekend. it is not an overpowering Blue cheese taste, and is quite subtle, enhancing the taste of the other ingredients beautifully.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 500  g penne (or pasta shape of choice)
• 3  slices bacon
•  leek
• 2  medium celery ribs, with leaves (lighter green stems)
• 1⁄2 cup dry white wine
• 1⁄2  butternut pumpkin (squash)
• 100  ml sour cream
• 150  ml  blue cheese dressing, alternatively add extra sour cream and 50g-100g cheese to make up the quantity (made with Roquefort cheese, sour cream, tabasco and cider vinegar)
•  pumpkin seeds, from butternut squash (optional)

• To serve

•  roasted  pumpkin seeds or   toasted chopped walnuts or  pecans
•  shaved parmesan cheese

Directions

1. Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
2. Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
3. Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
4. Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
5. Cook pasta until al dente.
6. Deglaze skillet with a splash of white wine.
7. Drain butternut and mash flesh. Add to skillet.
8. Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
9. Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.