Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash and onion in a large roasting tin. Scatter over the herbs, then drizzle over 2 tbsp of the olive oil. Season and toss everything together to coat in the oil and herbs. Roast for 30-35 minutes or until the squash is tender and just caramelised at the edges. Remove from the oven and add the garlic, almonds and stock. Give everything a good stir, then return to the oven and continue cooking for a further 10 minutes.
Meanwhile cook the pasta in a large pan of boiling, salted water according to the packet instructions. Drain, then add the pasta to the roasting tin. 4 Combine the olive oil and the balsamic vinegar in a jug and pour over the pasta. Scatter over the thyme leaves, then gently toss everything together until combined. Spoon into bowls and serve immediately.