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

4 tablespoons freshly grated Parmigiano-Reggiano, divided

Preheat the oven to 425 F.

Peel the pumpkin and remove the seeds. Cut the pumpkin into 2-inch cubes and place them in a mixing bowl. Add the oil, rosemary, 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 occasionally, about 45 minutes.

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-Reggiano, 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 5 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.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)