Pumpkin, fennel and gorgonzola bake

1. Preheat oven to 200°C (180°C fan-forced). Oil shallow 1-litre (4-cup) baking dish.
2. Boil, steam or microwave pumpkin until tender.
3. Slice fennel and fronds thinly. Layer fennel, half the fronds, three-quarters of the cheese and the pumpkin in dish.
4. Blend flour with a little of the cream in small saucepan; stir in remaining cream. Stir over heat until mixture boils and thickens; pour into dish. Cover dish with foil; bake 20 minutes.
5. Preheat grill (broiler).
6. Remove foil from dish; sprinkle with breadcrumbs and remaining cheese. Place under grill until browned. Serve sprinkled with remaining fennel fronds.