Mario Batali's Roasted Pumpkin with Fontina Fonduta

Ingredients

Cooking Directions

Preheat oven to 425 degrees

Peel the pumpkin to remove the seeds. Cut the pumpkin into 2 inch cubes and place them in a mixing bowl. Add the oil, rosemary, and salt and pepper to taste, and toss to mix well. Place the pumpkin pieces in a roasting pan and roast in the oven until golden brown and tender, turning them over occasionally.

Meanwhile, melt the butter in a saucepan over low heat, and whisk in the 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 tightly with plastic wrap, and keep in a warm place until ready to serve.

Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 15 minutes.

To serve, spoon the fonduta onto 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.

This recipe was styled by chef Karen Pickus for Good Morning America.

Molto Batali (Ecco 2011)