Mario Batali's Roasted Pumpkin with Fontina Fonduta

Try This Pumpkin Side Dish

Chef, author of "Simple Family Meals," prepares various options for Thanksgiving
Difficulty: Easy
Cook Time: min

This pumpkin dish makes a wonderful side dish for any fall meal. Try it for dinner tonight!


  • 3 pounds pumpkin or hubbard squash
  • ¼ cup extra virgin olive oil
  • 2 tablespoons finely chopped fresh rosemary leaves
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon freshly grated nutmeg
  • 4 ounces Fontina Val d'Aosta cheese, grated
  • 2 tablespoons plus
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 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)

    Recipe Summary

    Main Ingredients: cheese, pumpkin, rosemary, nutmeg

    Course: Side Dish

    More Info: Kid Friendly

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