Parmesan Rosemary Pumpkin
4 pound pumpkin, seeded, peeled, and cubed
1/4 cup butter
1/2 cup shredded Parmesan cheese
3 tablespoons minced fresh rosemary
Freshly ground black pepper
Boil the pumpkin in lightly salted water for 20 minutes, or until
tender but still firm. Drain well. Melt the butter in a large heavy
skillet over medium high heat. Add the pumpkin and quickly brown it.
Add the cheese, rosemary, salt, and pepper and serve immediately.
Makes 6 Servings.