I reheated a package of yesterday's squash puree along with 1 cup of pasta water, salt and pepper. Tossed it with whole wheat rotini (boiled for 7 minutes), sprinkled several halved cherry tomatoes over the top, and baked at 375* for 30 minutes. As it came out of the oven I sprinkled it with a couple ounces of goat cheese! It was great!
(I needed to use a few summer squash up so I grated two of them, along with two minced jalapeno's, sauteed these first for a few minutes before adding the puree to the pan.)