Parmesan Rosemary Pumpkin

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.