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Prep Time: 15 minutes  •  Cook Time: 30 minutes  •  Serves: 8


2 1/2 to 3 lb butternut squash, cut into 2” pieces

2 medium sweet onions, cut into thin wedges

4 slices bacon, cut into 1” pieces

1/3 cup chopped fresh sage leaves

6 cloves garlic, coarsely chopped

1 Tbsp olive oil

1/2 tsp salt

1/2 tsp coarse ground pepper

1 lb pkg. large shell dried pasta

1 cup Old Home Cottage Cheese

1 cup fresh grated Parmigiano Reggiano cheese

1/2 cup chicken broth

1/2 cup Old Home Dry Curd Cottage Cheese

1 cup walnuts

Parsley to garnish


  1. Heat oven to 400 degrees.
  2. Place squash, onions, bacon, sage and garlic in a 13”x9” baking dish. Drizzle with olive oil; season with salt and pepper. Cover with aluminum foil;
  3. Bake squash for 25 to 30 minutes or until roasted. Remove skin from squash.
  4. Cook pasta according to pkg. directions. Rinse and drain pasta.
  5. In large bowl, stir together remaining ingredients except walnuts; toss in pasta and roasted squash.
  6. Place in 13”x9” baking dish; sprinkle with walnuts. Bake for 25 to 30 minutes or until pasta is lightly browned and walnuts are toasted.