Penne with Point Reyes Original Blue, Roasted Butternut Squash and Spinach

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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)