By Directions
1Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
2Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6 to 8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.
Recipe by Sue Li, Real Simple magazine, October 2013
Sharon McGagh
October 25, 2017
This looks very tasty. Australians are vey fond of pumpkin, here we roast it with the skin on – saves all that fiddly peeling, and the skin becomes very tender. Only last night we had roast pumpkin and sweet potato, both with skins on.