Digging around on the web for new recipes last night I found this. I could not find squash puree. Instead I just bought some pre-cubed butternut squash and roasted last night. Tonight I pureed it with a little maple syrup. I also added about a 1/2 cup of broth to the mixture before baking per reviews.
Think of this as a healthy, cream free mac and cheese. SO GOOD. On the repeat list for sure. Perhaps a Sunday night dish, but I was able to get it on the table in about 1 hour. Quickly sauteed Swiss Chard that was lingering in the fridge (a Kale purchase misfire) with garlic and shallots to add some greens to the meal.