Butternut Squash Spaghetti with Blue Cheese & Walnuts

Ingredients

• 8 ounces spaghetti
• 1 medium butternut squash (neck only - about 12 ounces)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic (thinly sliced)
• 1/2 cup chopped walnuts
• 1/3 cup minced rosemary
• 1 tablespoon extra-virgin olive oil
• 1/2 cup dry white wine
• 1/2 teaspoon Kosher salt
• 3 cups baby spinach (or baby kale)
• 2 tablespoons sour cream
• 1 tablespoon whole-grain mustard
• 2 ounces crumbled blue cheese