In a large heavy saucepan (big enough to add the pasta to it later), sauté the onion in the oil until it's soft. Stir in the butter and the squash. Add the water (and the sherry if you're using it). Cover and reduce the heat. Simmer for about fifteen minutes, or until the squash is tender but still holds its shape (you don't want mush).
|This is one pound of pappardelle|
Season the squash-onion mixture with salt (the blue cheese will add more salt later) and pepper and remove the pan from the heat.
Transfer to a large serving bowl. You may mix in chopped fresh sage in you like.