Pumpkin Sformato with Fonduta and Frisee Recipe

Name: Pumpkin Sformato with Fonduta and Frisee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound wedge of pumpkin; 2 cups balsamella sauce (see recipe) (Bechamel); 4 egg yolks; 2 eggs; 1/4 cup freshly grated Parmigiano-Reggiano plus 2 tablespoons; 1/4 cup fresh bread crumbs; 1/2 cup milk; 4 ounces Fontina cheese, grated; 1 head frisee lettuce, washed and spun dry; 1 ounce extra virgin olive oil; 1/2 ounce red wine vinegar; 1 Bundt pan, and a large pan to use as a bain marie

Servings: persons

1 pound wedge of pumpkin
2 cups balsamella sauce (see recipe) (Bechamel)
4 egg yolks
2 eggs
1/4 cup freshly grated Parmigiano-Reggiano plus 2 tablespoons
1/4 cup fresh bread crumbs
1/2 cup milk
4 ounces Fontina cheese, grated
1 head frisee lettuce, washed and spun dry
1 ounce extra virgin olive oil
1/2 ounce red wine vinegar
1 Bundt pan, and a large pan to use as a bain marie

1
Preheat oven to 375 degrees F.
2
Wrap pumpkin in foil and bake 1 hour.
3
Remove and allow to cool.
4
Cut pumpkin into 1inch cubes and place in mixing bowl.
5
Add balsamella, yolks, eggs and 1/4 cup Parmigiano and stir together.
6
Lightly butter Bundt pan and dust with bread crumbs.
7
Pour batter into Bundt pan and place in bain marie.
8
Place in oven and cook 1 hour 15 minutes, or until a toothpick stuck in center comes out clean.
9
Allow to cool.
10
Meanwhile, heat milk over low heat until foam forms.
11
Add Fontina and 2 tablespoons remaining Parmigiano and stir to combine.
12
To serve, slice into 1inch pieces.
13
Place on plate with dressed frisee and drizzle with fonduta.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound wedge of pumpkin, 2 cups balsamella sauce (see recipe) (Bechamel), 4 egg yolks, 2 eggs, and more.

Yes, Pumpkin Sformato with Fonduta and Frisee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Sformato with Fonduta and Frisee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions