Preheat oven to 350F.

Bake the squash by first slicing it in half and cleaning out the seeds. Spray with cooking spray on the cut side and place face down on a cookie sheet with sides. I line my cookie sheet with foil, it makes for an easier clean-up!

Bake for 35-50 min. or until tender. Pop the sage leaves in after on the same cookie sheet. Spray with cooking spray and bake for 3-4 min. until fragrant. Leave both to cool enough to handle.

Meanwhile to make the bechamel sauce, melt the butter and add the flour whisking well. Cook for 2 min. over medium-low heat, whisking often.

Slowly add in the milk while whisking. Let the mixture come up to a simmer, whisking constantly until it thickens. Season with nutmeg, salt, and pepper. Set aside.

Scoop out the butternut squash from the skin and whirl the cooled butternut squash in a food processor with butter, salt and pepper, and sage leaves.

In a 9x13" pan pour a small amount of bechamel sauce in the bottom and spread out.

Add a layer of pasta noodles, then spread a layer of the squash puree, and top with cheese in a single layer.

Spread out another layer of bechamel and repeat layers two more times ending with the bechamel. Top with the parmesan cheese. Bake in a 350-degree oven for 35-45 min. or until heated through and browned on top. Broil for a few minutes if needed.