Roasted Shallot And Butternut Squash Pasta

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3 tablespoons olive oil, divided

3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)

8 shallots, peeled (about 1/2 pound)

1/3 cup fat-free, less-sodium chicken broth

2 tablespoons chopped fresh sage

2 tablespoons crème fraîche

2 tablespoons dry white wine

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 garlic cloves, chopped

12 ounces uncooked penne (tube-shaped pasta)

2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided

Cooking spray

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