Add reduced sherry, and blend at low speed.

Remove pan from heat, and add brandy and sherry.

Turn heat to high, and add sherry; cook, stirring occasionally, until sherry has reduced to 1/2 cup.

Add sherry, and sauté for 1 more minute.

Add soy sauce, sherry and one tablespoon water.

Cook a minute or two, then turn heat to medium-low and add sherry.

Add sherry to pan, raise heat to high, and reduce liquid (about 2-3 minutes).

Add sherry and 1 cup stock, stirring and scraping pan.

Add sherry and continue cooking and stirring 2 to 3 minutes, until alcohol has burned off.

While the squash is cooking, stir occasionally and add more butter or sherry if it appears too dry.