1 (2-pound) butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
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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