In a bowl, mix the buttermilk, sweet paprika, herbs de Provence, maple syrup then add the chicken thighs, coat them then cover and leave to marinate in the refrigerator for 6 to 12 hours.
Preheat the oven with the rack in the center to 200°C (400°F).
On a baking tray, distribute the squash cubes, garlic, sliced onions, place the marinated thighs and cook in the oven for about 30 minutes, until the squash is tender and the chicken is nicely browned.
In the meantime, cook the pasta until al dente, drain and set aside.
In a hot pan, pour the white wine and let reduce slightly.
Add the cooking cream, the crumbled concentrated stock, and the water and simmer over medium heat for 5 to 7 minutes, until the sauce thickens.
In the sauce, add the roasted chicken, squash cubes, onions, al dente pasta and mix gently to coat all the sauce ingredients. Check and adjust the seasoning with salt and pepper.
