Roasted Butternut Penne

• 1/2 pound uncooked penne pasta
• 2 cups cubed peeled butternut squash
• 2 shallots, quartered
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3/4 cup half-and-half cream
• 3/4 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/4 teaspoon cayenne pepper
• 1/4 cup coarsely chopped pistachios

1. Cook pasta according to package directions. Meanwhile, place squash and shallots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper. Toss to coat.
2. Bake, uncovered, at 400u0b0 for 15-20 minutes or until tender, stirring occasionally. When cool enough to handle, finely chop shallots.
3. In a small saucepan, combine cream and sour cream. Bring to a gentle boil. Remove from the heat. Stir in the cheese, cayenne and remaining salt.
4. Drain pasta; transfer to a large bowl. Add sauce mixture and roasted vegetables; toss to combine. Sprinkle with pistachios.

penne pasta, shallots, olive oil, salt, pepper, cream, sour cream, blue cheese, cayenne pepper, pistachios

Taken from www.tasteofhome.com/recipes/roasted-butternut-penne/ (may not work)