Fall Harvest Pasta

This is my favorite time of year. I absolutely love butternut squash, so once the first leaf falls I jump at the opportunity to cook with the fall harvest.
Fall Harvest Pasta:
1 butternut squash- cubed, roasted
1/2 onion
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup reduced sodium chicken broth
1/4 cup half and half
1 tablespoon flour
1 teaspoon chopped fresh sage
1 teaspoon herbs De Provence
fresh Parmesan 
salt, pepper
whole wheat penne pasta

First start by peeling the butternut squash, then cut into one inch cubes. Toss in olive oil, salt, pepper, and lay flat on a baking sheet. Cook the squash on 400 degrees for 25 to 30 minutes, flipping once. Once the squash is roasted set aside and let cool. In a sauce pan, cook your onion in 1 tablespoon butter, salt, pepper,  simmer 5 minutes. Next add 1 tablespoon of garlic, sage, herbs De Provence, and cook 2 minutes. Add the chicken stock, half and half, and the flour. Bring up to boil, then reduce down to create a thick sauce. Next add in your butternut squash and simmer for another 5 minutes, while your whole wheat pasta cooks.
Drain noodles, saving 1 tablespoon cooking water and add the butternut squash mixture into the pasta pot. Stir together and add Parmesan cheese, salt, and pepper.
Serve and enjoy! I recommend a dry chardonnay with this dish :)