Some fall dinners to make again

This "Nearly Cheeseless Pasata Casserole" was fantastic. I will definitely make it again but next time I'll either cut the squash (I used pumpkin) really small, or I'll cook them in the boiling water with the pasta the whole time, because they were undercooked. Despite this, the flavor was good, it wasn't terribly high in fat, and the contrasting textures - soft pasta and squash with the flavorful crunch of toasted almonds - was awesome.

Another dish I made this week, which also used the pumpkins we are getting from the CSA of late, was this hearty Bean and Winter Squash Mole.