Butternut Squash & Horseradish Fettuccini with Herby Walnut Bread Crumbs

Creamy butternut squash & horseradish fettuccini with herby walnut breadcrumbs! I

think we are all trying to find delicious festive simple recipes that wow right now

during the holidays! I’ve teamed up with Silver Spring Foods to rethink

horseradish.

I love to put horseradish in my dressings and on red meat, but honestly,

I added some to this go-to fettuccini recipe of mine, and it’s absolutely delicious!

Just enough kick to be interesting but not enough that your kiddos won’t love it.

Silver Spring is always coming up with new product ideas, and they’ve got a delicious Non-GMO

horseradish coming out soon! Be sure to follow them on social media (@silver_spring_foods) for updates

and tasty new food. And visit their website at silverspringfoods.com! If you are shopping online, use

code RUSTICJOYFUL25 to save!

Butternut Squash & Horseradish Fettuccini with Herby Walnut Bread Crumbs

Prep time 10 minutes

Cook time 20 minutes

Serves 4 generously

Butternut Squash & Horseradish Fettuccini 

10 ounces dry fettuccine pasta (roughly 3/4 of a pound)

2 1/2 cups peeled and diced butternut squash

2-3 tablespoons olive oil

Salt and pepper to taste

2 teaspoons Silver Spring Cream Style Horseradish

2-3 cloves fresh garlic, chopped

1 shallot, finely chopped

1 1/2 cups heavy cream

1 cup reserved pasta cooking water

1 cup shredded Parmesan cheese (reserve 2 tablespoons)

1/4 cup chopped walnuts

Herby Walnut Bread Crumbs

1 slice sourdough bread

1/4 cup walnuts

1 clove garlic 

1/2 cup flat leaf parsley

1 tablespoon olive oil

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Meanwhile, heat a large skillet and cook the butternut squash over medium to medium-high heat in the olive oil. Once the squash is tender, about 7 minutes, add the seasonings and horseradish along with the garlic and shallot. Continue to sauté 2-3 minutes. At this point, the pasta should be done. Add the cooked pasta and heavy cream to the pan. Cook until the cream begins to bubble and thicken. To thin the sauce, add the pasta cooking water. Add the shredded cheese and walnuts, then stir to combine. To serve, top with the herbed bread crumb mixture.

To prepare the bread crumbs, pulse the bread, walnuts, garlic, and parsley.

Sauté the crumbs in a sauté pan with olive oil until fragrant and toasted.