Cooking With the Wood Sisters
Sally and Kathryn Wood bring their lifetimes of thinking about, preparing, and eating good food to Cooking with the Wood Sisters. They invite friends and family members onto their show to talk about and share favorite recipes.
Sally Wood (above) lives in Madison, Wisconsin. Kathryn Wood (right) lives in Bend, Oregon.
Butternut Squash Mac and Cheese
1 16-oz box penne pasta (or gluten-free pasta of your choice)
2 cups 1-inch cubed butternut squash (frozen butternut squash works well)
2 cups unsweetened almond milk (or 2% milk)
½ cup low-sodium vegetable broth
½ cup shredded sharp cheddar cheese (optional: another ½ cup shredded cheddar cheese to sprinkle on top)
½ tsp salt
¼ tsp pepper
1. Preheat oven to 400 degrees Fahrenheit
2. Cook pasta until al dente, according to package directions. Drain. Rinse under cold water. Drain. Return to pan.
3. In a large saucepan, combine squash, milk and broth. Cook over medium heat for 10 minutes or until squash is soft. Remove from heat. Cool slightly. Blend in a blender with the cheese, salt and pepper: vent the lid slightly. Pour over pasta. Mix well.
4. Spread mixture into a cast iron skillet, a 13 x 9 inch baking dish (coated with nonstick cooking spray), or two 8 x 8-inch baking dishes. Optional: sprinkle shredded cheese on top. Bake 20 minutes, until bubbling.
Per serving without the optional cheese sprinkled on top: 149 calories, 4g fat, 7mg chol, 6g protein, 24g carbs, 2g sugar, 3g fiber, 236g sodium.
Adapted from Lose Weight by Eating by Audrey Johns, 2020