I do a pumpkin/tofu sauce...

Roast 1/2 butternut pumpkin in olive oil
In the last 5 minutes, add 2 tbsp of pine nuts and 2 cloves garlic

In a blender, put the roasted pumpkin, pine nuts, garlic and 125gm silken tofu. Blend up and add 2 tbsp olive oil. Serve over pasta with some sage leaves on top. Numm