Preheat the oven to 190°C (375°F).

Arrange the halved squash cut side up on a baking sheet lined with parchment paper. Drizzle it with two tablespoons of olive oil, then season with salt and pepper.

Cook the squash for about an hour, until it is golden and so soft that it can be easily pierced with a fork. Remove the squash from the oven and let it cool.

With a spoon scoop the pulp out of the squash and collect it in a bowl. Add the chickpeas with their cooking water, the grated Piave DOP vecchio, and the butter.

Blend with an immersion blender until smooth, then season with salt and pepper. Now add the diced Piave DOP.

Cook the paccheri in boiling salted water according to the package instruction. Choose a very large pot and cook the paccheri in plenty of water, because they tend to stick to the bottom, or to break, if they do not have enough space. Drain thr paccheri al dente and pass them under cold water to stop the cooking, then collect them in a bowl and toss with a drizzle of extra virgin olive oil, turning them gently.

Butter a round 24 cm pan, then smear a few tablespoons of the squash and chickpea filling on the bottom of the pan.

Transfer the squash and chickpea filling in a pastry bag, it will be easier to stuff the paccheri.

Now arrange the paccheri standing inside the pan, shoulder to shoulder, and stuff them with the filling.

Pour the cream between the paccheri, then sprinkle them with breadcrumbs and grated Piave DOP. Scatter the chickpeas and a few sage leaves on top of the paccheri pie, then drizzle with extra virgin olive oil.

Bake the paccheri pie, covered with a sheet of parchment paper, for about 20 minutes, then remove the parchment paper and bake for 20 more minutes, or until golden.