Preheat oven to 375°F. Spray a 9" x 11" baking dish with oil and set aside.

Bring a large pot of salted water to boil. Add squash and cook until tender, about 5-6 minutes. Transfer to a blender.

Add pasta to boiling water and cook according to package instructions. Drain and set aside.

In the blender with the squash, add 1/2 cup vegetable broth, onion powder, garlic powder, salt, and black pepper, then blend until smooth.

In a small bowl, combine breadcrumbs, Parmesan, salt, and pepper. Set aside.

Melt butter in a saucepan over medium heat. Add minced shallots and sauté 2 minutes. Stir in flour and cook 1 minute.

Gradually whisk in remaining 1 1/2 cups vegetable broth and milk. Bring to a boil, then reduce heat and simmer 5 minutes.

Remove from heat and whisk in cheeses, then stir in pureed squash mixture.

Mix pasta into sauce. Pour into prepared baking dish. Sprinkle breadcrumb mixture on top.

Bake for 25 minutes, then broil 2-3 minutes until breadcrumbs are golden.