This is a good fall-into-winter recipe. In case you haven't noticed, butternut squash is plentiful now, and it's a good keeper. Plus this dish provides an interesting mix of contrasting flavors.
1 large onion, finely chopped
2 Tblsp vegetable oil
1 Tblsp butter
½ cup water
3 Tblsp sherry (optional)
1 pound pappardelle, or other large hearty pasta (this is not the time for elbow macaroni!)
Peel, halve and seed the squash and cut into roughly one-inch cubes (or buy it cubed).
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.