So I adapted a recipe from Martha Stewart's Everyday Food magazine. I roasted the pumpkin with some One Straw Farm shallots and rosemary from our little herb garden in the morning, then tossed the roasted veggies with some rigatoni, a little butter and some parmesan cheese when I got home.

And then I was rejected by both children, who only want their pumpkin in a pie.

Rigatoni with Roasted Pumpkin and Parmesan

Serves 4

1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch chunks

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

1/4 cup fresh rosemary leaves

coarse salt and ground pepper

12 ounces rigatoni

2 tablespoons butter

1/4 cup freshly grated parmesan cheese

Preheat the oven to 450 degrees. Toss pumpkin, shallots, oil, rosemary and salt and pepper to taste in a large bowl until combined. Spread on a large rimmed baking sheet (use two if the sheet is too crowded). Roast until pumpkin is tender, 30 to 35 minutes. Toss vegetables halfway through, and rotate sheets if necessary.

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup of pasta water; drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in pumpkin mixture and season with salt and pepper. Divide among serving bowls and serve immediately.

--Adapted from Everyday Food

Per serving: 589 calories, 18 grams protein, 20 grams fat, 6 grams saturated fat, 89 grams carbohydrate, 6 grams fiber, 19 milligrams cholesterol, 86 milligrams sodium. Analysis by registered dietitian Jodie Shield.