I had some extra pumpkin puree from making Pumpkin Bisque and this, combined with my desire to eat more fiber, inspired this particular dinner.
Follow this recipe for my adult mac and cheese, but stir in one cup of pumpkin or squash puree to the Bechamel sauce when you remove it from the heat, after the additional Parmesan has melted into the sauce. Adding 1 1/2 tsps of dried sage to the panko topping added great flavor as well.