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Parmesan Rosemary Pumpkin

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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


  1. Boil the pumpkin in lightly salted water for 20 minutes, or until tender but still firm. Drain well.
  2. Melt the butter in a large heavy skillet over medium high heat.
  3. Add the pumpkin and quickly brown it.
  4. Add the cheese, rosemary, salt, and pepper and serve immediately.

Yield: 6 servings