Butternut Squash and Pea Mac and Cheese

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co. 

Makes 6 to eight Servings

Components

• 1 12-oz. bag frozen butternut squash cubes
• 1cup entire milk
• 1cup shredded Parmesan
• 1 ½cups shredded cheddar
• 4cups elbow macaroni
• 1 ½cups frozen peas
• 2tablespoons unsalted butter
• Salt and pepper, to style

Instructions

1. Fill a big stockpot ⅔ of the best way with water and produce to a boil over excessive warmth.

2. As you look forward to the water to boil, microwave butternut squash in accordance with package deal instructions till delicate.

3. In a blender, mix butternut squash, milk, Parmesan, and cheddar, and mix till easy.

4. As soon as the water is boiling, add just a few tablespoons of salt, then add spaghetti and prepare dinner in accordance with package deal instructions till al dente, about 10 minutes, including frozen peas to the boiling water within the final 3 minutes of cooking.

5. When pasta is cooked, reserve about ½ cup of pasta water, then pour pasta and peas right into a colander and drain the remainder of the water.

6. Protecting the stockpot off the warmth, add butter. (The pot ought to nonetheless be scorching sufficient from the boiling water to soften it rapidly—if not, put it again over low till the butter melts, then take away from warmth.) Add cooked peas and pasta, then stir in butternut-cheese sauce.

7. Serve instantly.