Instructions: Preheat oven to 375 degrees F.

Wrap pumpkin in foil and bake 1 hour. Remove and allow to cool. Cut pumpkin into 1 inch cubes and place in mixing bowl. Add balsamella, yolks, eggs and 1/4 cup Parmigiano and stir together. Lightly butter Bundt pan and dust with bread crumbs. Pour batter into Bundt pan and place in bain marie.

Place in oven and cook 1 hour 15 minutes, or until a toothpick stuck in center comes out clean. Allow to cool.

Meanwhile, heat milk over low heat until foam forms. Add Fontina and 2 tablespoons remaining Parmigiano and stir to combine. To serve, slice into 1 inch pieces. Place on plate with dressed frisee and drizzle with fonduta.

Yield: 4 servings

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