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Cook bacon in frying pan until quite crisp. Set bacon aside and drain fat. In the same pan, melt butter and cream cheese, then stir in butternut squash puree, evaporated milk, chicken broth, and salt. Meanwhile, cook pasta according to package directions. When pasta is cooked, toss with sauce, cheeses, green onion, and reserved bacon. Stir until cheese is melted. Serve with fresh ground pepper and additional cheese, if desired.
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Ultra-fine weave for Greek yogurt, labneh, soft cheese
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Electric butter churn — artisan butter from cream in minutes