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Parmesan Rosemary Pumpkin Recipe
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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.


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