Fettuccine with Pumpkin and Bread Crumbs

Menu Part: 
Cuisine Type: 
4 servings

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


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


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

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via theforecaster.net .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources