Penne with Point Reyes Original Blue Roasted Butternut Squash and Spinach

Ingredients

• 1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
• Olive oil
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 1 1/4 cups finely chopped onion
• 2 teaspoons chopped fresh rosemary, divided
• 1/2 cup dry white wine
• 1/4 cup vegetarian or chicken stock
• 1/2 cup whipping cream
• 1/2 cup grated Parmesan
• 1 pound pasta (bowties and penne work well)
• 4 cups packed baby spinach leaves (about 4 ounces)
• 1/3 cup crumbled Point Reyes Original Blue Cheese (about 1 1/2 ounces)

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