1
Peel the squash, remove the seeds and cut the bulbous half into coarse pieces. Shallow fry these pieces in a frying pan in a dash of olive oil over a high heat. Stir regularly.
2
When the squash is al dente, puree it into a smooth sauce with a hand blender or food processor. Season the sauce with a stock cube, a dash of single cream, finely chopped garlic and fresh herbs. Place on a low heat.
3
Cook the pasta al dente according to the instructions on the packaging. Now drain the pasta, allow excess water to evaporate and stir through the sauce.
4
Cut the thin part of the butternut squash into equal slices, strips and finally into cubes. Shallow fry the cubes of squash in the frying pan in a dash of olive oil until golden brown. Halfway through, add some almonds, garlic and slices of olives.
5
Scoop the pasta with butternut squash sauce onto plates and top with the shallow-fried butternut squash with almonds and olives. Garnish with fresh herbs such as sage, thyme and rosemary (flowers).
