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Farfalle Bake with Butternut Squash, Prosciutto, Rosemary and Mozzarella Cheese

2 tsp. olive oil
1 medium red onion, chopped
2 Tbsp. fresh rosemary, chopped
8 slices prosciutto, torn into bite-sized pieces
4 cups butternut squash, peeled and cubed
1 box (16 oz.) farfalle (bowtie) pasta
2 Tbsp. butter
2 Tbsp. flour
2 cups half-and-half
1 tsp. nutmeg
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese, divided

Preheat oven to 350°F.
Heat olive oil in a heavy medium saucepan over medium heat. Add onion, rosemary and prosciutto. Sauté 5 minutes until onion is soft. Remove from heat and set aside.
Blanch squash in boiling water for 5 minutes until soft. Remove and pat dry.
Bring 4-6 quarts of salted water to a rolling boil. Stir in pasta and cook until tender but firm, about 10 minutes. Remove from heat, drain well and return to pot and cover.
Melt butter in medium saucepan. Whisk in flour until smooth. Gradually whisk in half-and-half until smooth and it just begins to bubble; stir in nutmeg.
Add squash and onion mixture to pasta and then stir in sauce. Place half of pasta mixture in 9X13-inch baking dish. Sprinkle with 1 cup cheese. Top with remaining pasta mixture and remaining cheese. Bake in a 350°F oven, uncovered, for 30-35 minutes until golden brown.