Butternut Squash and Parsnip Baked Pasta

This lenten dish combines two autumn vegetables that I love. It turns out warming, spicy and very satisfying. It turns out to be home-made enough to serve on weekdays, and festive enough to serve on holidays.
Preheat the oven to 375 degrees.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, red pepper and garlic; simmer for 3 minutes. Add the squash and parsnips; simmer for 10 minutes. Add the sage, parsley, nutmeg, allspice, 1/4 teaspoon salt and 1/4 teaspoon black pepper; remove from heat.Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain in a colander over a bowl, reserving 1 cup of the cooking liquid. Transfer the pumpkin, macaroni, and 1/4 cup cheese mixture to an 11-inch x 7-inch baking dish greased with cooking spray, stirring gently.Melt the butter in a medium saucepan over medium-high heat. Add the flour; cook for 3 minutes, stirring constantly with a whisk. Add the milk; cook for 5 minutes, stirring constantly with a whisk. Gradually add the remaining liquid; cook for 2 minutes or until thickened, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.Drizzle the pasta with the milk mixture; sprinkle with 1/4 cup cheese. Bake at 375 degrees for 30 minutes or until lightly browned.