Butternut Squash and Pea Mac and Cheese

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

Makes 6 to 8 Servings

Ingredients

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

Directions

1. Fill a large stockpot ⅔ of the way with water and bring to a boil over high heat.

2. As you wait for the water to boil, microwave butternut squash according to package directions until soft.

3. In a blender, combine butternut squash, milk, Parmesan, and cheddar, and blend until smooth.

4. Once the water is boiling, add a few tablespoons of salt, then add spaghetti and cook according to package directions until al dente, about 10 minutes, adding frozen peas to the boiling water in the last 3 minutes of cooking.

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

6. Keeping the stockpot off the heat, add butter. (The pot should still be hot enough from the boiling water to melt it quickly—if not, put it back over low until the butter melts, then remove from heat.) Add cooked peas and pasta, then stir in butternut-cheese sauce.

7. Serve immediately.