Pumpkin Fonduta

Pumpkin Fonduta
Pumpkin Fonduta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    pounds pumpkin or hubbard squash

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons finely chopped fresh rosemary leaves

  • coarse (kosher) salt and freshly ground black pepper

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 2

    cups whole milk

  • 1/2

    teaspoon freshly grated nutmeg

  • 4

    ounces Fontina val d’aosta cheese, grated

  • 2

    tablespoons plus 2 tablespoons freshly grated

  • parmigiano-Reggiano

Directions

1. preheat the oven to 425 degrees. 2. peel the pumpkin and remove the seeds. cut the pumpkin into 2-inch cubes and place them in a mixing bowl. 3. add the oil, rosemary, and salt and pepper to taste, and toss to mix well. 4. place the pumpkin pieces in a roasting pan, and roast in the oven until golden brown and tender, turning them occasionally, about 45 minutes. 5. 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 6. Remove the pan from the heat and cover the pan tightly with plastic wrap. keep in a warm place until ready to serve. 7. Remove the roasting pan from the oven and allow the pumpkin to rest in the pan for 5 minutes. 8. 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.

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