Nigella's Pappardelle with Butternut Pumpkin and Blue Cheese

Last night i made this pasta dish from Nigella kitchen. Once again in Nigella style it was an easy weekday dinner.
I fried the finely chopped onion in a little olive oil until golden. Then added a teaspoon of paprika followed by the cubed butternut squash and a tablespoon of butter. Being sure that everything was coated i then added 1/2 cup of water and 3 tablespoons of chinese cooking wine (recipe says marsala - i don't have and i have no idea if cooking wine was an ok substitute!). Lid was put on and this simmered away for 20 minutes. I cooked my pasta and then tossed through the pumpkin with finally chopped sage, toasted pine nuts and soft blue cheese.
It was a lovely looking dish and tasted nice too. It lacked some green veges - so next time i might add some spinach?

I used tasmanian blue brie as not being a cheese expert when the recipe says 'soft blue cheese' i thought brie was appropriate. In hindsight since the recipe also calls to crumble the cheese i would not choose brie again but a much stronger saltier and of course crumblier cheese! Overall thought the dish was good even though pumpkin is not one of my favourite things.