In a skillet, cook bacon until crispy and reserve on the side.
In the same skillet sauté garlic, leek and rosemary in olive oil for several minutes then add squash and broth and simmer until squash is cooked through.
Season with salt, pepper, and process ½ of the squash mixture in a blender until creamy.
Cook pasta according to package directions
Combine puree and remaining squash mixture then add pasta and gently toss to combine. Sprinkle with cheese and garnish with bacon and parsley.
Sprinkle with a few drops of balsamic vinegar before serving.
