Baked Whole Grain Penne with Fall Vegetables - Marisolio Tasting Bar

Ingredients

• 1/3 cup walnut pieces
• 1/4 cup Italian parsley leaves
• 1/2 cup grated Parmesan cheese
• 6 Tablespoons Wild Mushroom and Sage Olive Oil
• 4 cups thickly sliced leeks (white and tender green parts)
• 6 cups large-dice butternut squash (1-1/2 to 2 pounds squash)
• 1/3 cup all-purpose flour
• 2 teaspoons minced fresh sage leaves
• 1 teaspoon freshly grated nutmeg
• 3 cups chicken broth
• 1 cup milk
• Kosher salt and freshly ground black pepper
• 1 pkg. (13.25 ounces) whole grain penne
• 1 pound grated part-skim mozzarella