Baked Whole Grain Penne with Fall Vegetables

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1/3 cup walnut pieces

1/4 cup Italian parsley leaves

1/2 cup grated parmesan cheese

6 tablespoons butter

4 cups thickly sliced leeks (white and tender green parts)

6 cups large diced 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 (13.25-ounce) package Whole Grain Penne

1 pound grated part-skim mozzarella