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1 (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.
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