1/2 cup freshly squeezed orange juice from 2 navel oranges
1/3 cup extra-virgin olive oil
1 1/2 teaspoons agave nectar or honey
2 pounds skinned and cubed butternut squash (about 1 medium-large squash)
8 ounces coarsely chopped onion (about 2 medium onions)
6 cloves garlic, smashed
4 whole sprigs sage plus 1/4 cup roughly chopped fresh sage leaves
Kosher salt and freshly ground black pepper
2 1/3 ounces soft blue cheese, such as Roquefort, Gorgonzola, or Stilton
1 recipe Classic fresh egg pasta
6 ounces unsalted butter
2 teaspoons juice from 1 lemon