I do a lasagne sometimes, using a mix of boiled and mashed pumpkin, one 440g tin tomatoes and one 440g tin of brown lentils, drained, as the 'meat' layer, and plain yoghurt (or the usual bechemal/cheese sauce) as the other layer. And the pasta layer, of course! It's really tasty, and freezes well for DPs lunches at work, or for 'emergency' meals.

Also, if you cut it into small cubes and roast it, you can freeze it in smallish quantities for adding to salads. I like a carb component to any salad that is meant to be a meal by itself, and this is a really easy way to do that.