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PointReyes ButternutSquashSpinachBlue 540x3601

Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese

Cuisine Pasta


  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 3 cups peeled and cubed butternut squash 1/2″ – 3/4″
  • 2 teaspoons chopped fresh rosemary divided
  • 1/2 cup dry white wine
  • 4 cups tightly packed baby spinach leaves about 4 ounces
  • 1/4 cup vegetarian or chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmigiano cheese
  • 1/3 cup crumbled Point Reyes Original Blue™ cheese
  • 1 pound pasta – bowties or penne recommended


  • Preheat oven to 450 degrees.
  • Toss cubed butternut squash in olive oil, sprinkle with salt and pepper, then spread evenly on a cookie sheet. Roast in oven for 20 minutes, until slightly caramelized. (Can be done ahead)
  • Put large, heavy pot on medium heat and melt butter. Sauté onions in butter till tender, about 5 minutes.
  • Add 1 1/2 teaspoons of the rosemary; coat with butter and sauté 5 minutes or till soft.
  • Add wine and simmer about 1 minute (till wine evaporates).
  • Stir in stock, cream, and Parmigiano cheese.
  • Season to taste with salt and pepper, simmer on low heat.
  • In separate pot cook pasta until al dente. Then drain.
  • Put pasta into serving bowl. Gently fold in the hot sauce and squash. To finish add spinach, blue cheese and the remaining 1/2 teaspoon rosemary and serve.


Original recipe by: Point Reyes Farmstead Cheese Company; Image source: Culture
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