Fettuccine with Pumpkin and Bread Crumbs

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4

Combining butternut squash, anchovies, onion, garlic and bread crumbs this pasta is a great option for fall menus.

Ingredients

1 box Barilla Fettuccine
6 salt-packed anchovy fillets
1/4 cup milk
1/2 cup bread crumbs
4 tbsp. extra virgin olive oil
1 red onion, finely chopped
4 garlic cloves, sliced thin
1 lb. butternut squash, peeled, seeded, cut in 1/4-in. cubes
Freshly ground black pepper to taste
1/4 cup fresh Italian parsley, finely chopped

Steps

1. Bring large pot of water to boil. Meanwhile, soak anchovy fillets in milk for 20 mins. Remove from milk, rinse, drain and set aside.

2. Toast bread crumbs in dry skillet until lightly browned. Set aside. Heat 2 tbsp. of olive oil in large skillet over medium heat.

3. Add onion, garlic and anchovies. Cook over medium heat, stirring occasionally, until onion and garlic are softened and anchovies have begun to break up. Add squash and turn heat up to high. Cook for 5 mins. or until cubes are tender and browned at edges. Season with salt and pepper and remove from heat.

4. Cook fettuccine for 1 min. less than according to package directions. While pasta is cooking, warm squash mixture. Drain pasta and add to skillet with squash.

5. Add parley and remaining 2 tbsp. of olive oil and toss over high heat for 1 min. Transfer pasta to serving bowl and top with bread crumbs. Serve immediately.

Recipe by Barilla

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources