Pappardelle with Butternut Squash and Blue Cheese

By englandt

Ingredients

• 1 large butternut squash, 1 3/4 pounds
• 1 large onion finely chopped
• 2 T olive oil
• 3/4 t smoked paprika
• 1 T unsalted butter
• 3 T marsala
• 1/2 C water
• 2/3 C pine nuts
• 1 lb pappardelle or other pasta
• 6 fresh sage leaves
• 5 oz soft blue cheese

Preparation

Step 1

peel, halve and seed the butternut squash in large, heavy saucepan that can accommodate the pasta later, when onion becomes golden add paprika
Stir in butter and squash into inion mix in pan. Add marsala and water, bring to simmer. Cover and reduce heat. Simmer about 10 min or until squash is tender but holds shape. cook pasta. Chop sage, sprinkle over squash. Add drained pasta to squash mixture. Stirn in most of the pine nuts and blue cheese