Heat oven to 375.
Cut butternut squash in half lengthwise; scoop out the seeds and place (cut side down) onto baking dish.
Add 1/2 c. water to baking dish and bake for 45 minutes or until tender.
Leave oven on after squash is done.
Cook pasta according to directions.
In same pot that pasta was cooked, add olive oil over medium heat.
Add flour and cook for 1-2 minutes to form a paste.
Whisk in milk, garlic, basil, and parsley.
Once squash is finished cooking, scoop the flesh out and add to the milk mixture.
Put everything in a blender and puree.
In a bowl, combine cooked pasta to squash mixture.
In a small bowl, combine the topping ingredients and mix well.
Coat a square (or round) baking dish with cooking spray.
Pour macaroni mixture into the pan.
Sprinkle topping over the top.
Bake for 10 minutes or until heated through and browned on top.