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.
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.
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.
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.
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).