Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil or parchment paper. Place a skillet over medium heat and cook the bacon, until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease.
Place the chopped butternut squash and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leeks out into a single layer, then sprinkle with salt and pepper and roast in the oven for 30 minutes.
Meanwhile whisk the Musselman's Apple Butter, honey, vinegar, salt and spices together. After 30 minutes drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top and serve warm.
Notes
Butternut squash can be slightly tricky to chop. First, I like to peel the squash using a vegetable peeler to get rid of the peel. Then, use a sharp knife to slice of each end of the squash. Carefully cut it in half length-wise. Then you can scoop the seeds out with a spoon. Once the squash is cut in half, place the flat side down on the cutting board and dice into cubes!