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            | Parmesan-Rosemary Pumpkin
This is one of my favorite savory fall side dishes. The bright color and mix of flavors goes well with any roasted meat or adds color and flavor to a vegetarian menu. Squash can be substituted for the pumpkin if desired. The pumpkin can be boiled up to two days in advance and refrigerated until ready to finish. 4 pound pumpkin, seeded, peeled, and cubed 1/4 cup butter 1/2 cup shredded Parmesan cheese 3 tablespoons minced fresh rosemary Salt 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. Preparation Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes |
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