Butternut Squash and Mozzarella Pasta Salad

350 g of butternut squash, peeled and chopped
1 garlic clove, minced
3 ½ tablespoons of extra-virgin olive oil
160 g of whole wheat pasta
1 fresh mozzarella (125 g), diced
150 g of cherry tomatoes, halved
2 tablespoons of fleshy, oil-cured black olives, stone in
4-5 fresh basil leaves, thinly sliced
Zest of ½ unwaxed lemon
Black pepper, freshly ground

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