Pumpkin a la Parmesane
A simple Italian-inspired dish featuring pumpkin cooked with butter, nutmeg, and Parmesan cheese.
Ingredients
- 2 pounds Pumpkin, peeled, seeded, and cubed (About half of a medium pumpkin)
- 4 cups Water (For boiling)
- 1 teaspoon Salt (For boiling and seasoning)
- 2 tablespoons Butter (Unsalted)
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Parmesan cheese, grated (Freshly grated)
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Instructions
- 1Place the cubed pumpkin in a pot with salted water. Bring to a boil and cook for 15 minutes, or until the pumpkin is tender but not mushy.
- 2Drain the pumpkin thoroughly in a colander or strainer.
- 3Melt the butter in a large skillet or stew-pan over medium heat. Add the drained pumpkin, salt, and nutmeg. Sauté for 5 minutes, stirring occasionally, until lightly browned.
- 4Preheat oven to 375°F (190°C). Sprinkle the Parmesan cheese over the pumpkin in the skillet. Transfer the skillet to the oven and bake for 5 minutes, or until the cheese is melted and lightly golden.
- 5Serve immediately while hot.
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