Rigatoni with Baked Pumpkin and Mushroom

I haven't posted any recipes lately, no excuse really, but I purchased a beautiful pasta clay dish at Williams Sonoma recently and created a pasta bake on Friday which was a big hit! Seasonal baked pumpkin with chestnut mushrooms, white sauce and Rigatoni. 

Recipe:

1 butternut squash cut in big chunks
1 box chestnut mushrooms chopped lengthwise
3 tablespoons pine nuts (roasted)
1 box Rigatoni
Handful of fresh thyme, tarragon, basil
2 onions chopped
4 garlic cloves smashed
3 garlic cloves whole unpeeled
1/2 stick of butter
5 tablespoons olive oil
Salt
Black pepper
1 tablespoon fresh lemon juice

White Sauce:
1/2 stick of butter
2 tablespoons white flour
1/2 liter full fat milk (warm)
Nutmeg
Gruyere cheese grated
Parmesan cheese grated
White pepper
Salt

Method:
In an ovenproof dish place the pumpkin pieces, 3 whole garlic cloves drizzle 2 tablespoons of olive oil and season with black pepper and salt and put in the oven at 200 Celsius for an hour until fully roasted. Mash the flesh with the back of a fork, including the roasted garlic cloves, set aside. Melt 1/2 stick of butter, remaining olive oil and saute the onions until translucent, adding the mushrooms, fresh herbs and remainder of the garlic. Season with salt and black pepper. Add the pumpkin mash, lemon juice and cook for a further 5-10 minutes. Cook the rigatoni for 5 minutes very al dente. Set aside. Make the bechamel sauce by melting the butter adding the flour and stirring for 2-3 minutes. Slowing adding the milk and stirring until it forms a thick consistency. Add the cheeses and nutmeg to the sauce. In an ovenproof dish layer the white sauce, pasta and pumpkin mushroom mash, repeat adding the remainder of the white sauce on top with more cheese. Put in the oven for 30-40 minutes at 200 Celsius.