WEEKDAYS 1e|12c|p

Mario Batali's Roasted Pumpkin With Fontina Fonduta

1114PumkinFonduejpg
A creamy taste of the season
skill level
Easy
time
30-60min
servings
8 to 10
cost
$
Contributed by :
The combination of roasted pumpkin and creamy Fontina is truly delicious. Don't let the season go by without trying this dish.
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ingredients
  • 3 pound Pumpkin or Hubbard Squash
  • ¼ cup extra virgin olive oil
  • 2 tablespoon finely chopped fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 2 cup whole milk
  • ½  teaspoon freshly ground nutmeg
  • 4 ounces Fontina Val d’Asota cheese grated
  • 4 tablespoon freshly grated Parmigiano-Reggiano
  • pumpkin seeds rinsed and dried
  • 1 teaspoon cumin
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 pound Pumpkin or Hubbard Squash
    Extra virgin olive oil
    2 tablespoon finely chopped fresh rosemary leaves
    Salt and freshly ground black pepper
    Peel the pumpkin and remove the seeds. Cut the pumpkin into 2-inch cubes and place them in the mixing bowl. Add the oil, rosemary, and salt and pepper to taste, and toss to mix well. Place the pumpkin pieces in the saute pan, and pan roast on the stove until golden brown and tender (about 15 minutes).
  • 2
    2 tablespoon butter
    2 tablespoon all-purpose flour
    2 cup whole milk
    ½  teaspoon freshly ground nutmeg
    4 ounces Fontina Val d’Asota cheese grated
    2 tablespoon freshly grated Parmigiano-Reggiano
    Salt and pepper
    Meanwhile, melt the butter in a saucepan over the low heat, and whisk in flour until well blended. Slowly add the milk, whisking until the mixture thickens slightly. Then add the nutmeg, Fontina, and 2-Tablespoons of the Parmigiano, and stir to combine. Season with salt and pepper, cover the pan slightly with plastic wrap, and keep in warm place until ready to serve.
  • 3
    pumpkin seeds rinsed and dried
    1 teaspoon cumin
    Extra virgin olive oil
    In a small saute pan add the pumpkin seeds with some extra virgin olive oil and cumin. Pan roast until seeds are crunchy and golden brown. 
  • 4
    2 tablespoon freshly grated Parmigiano-Reggiano
    To serve, spoon the fonduta into a warmed platter, and then arrange the pumpkin pieces over it. Grind fresh pepper over the pumpkin, sprinkle with the remaining 2-Tablespoons Parmigiano and serve.
 
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