Cube the squash and soften in a pan with a drizzle of oil. To soften it more quickly, you can add a glass of vegetable stock. Remove the cubes of squash from the pan and put them through the blender. If the mixture is too thick, add some of the liquid used to cook the squash or a drop of water. Add the previously grated raw ginger. Chop Robiola Osella into cubes and place them in the centre of the plate. Now sprinkle over the chopped chives and arrange the potato chips on the side of the plate.