Pumpkin with White Beans and Bacon

Name: Pumpkin with White Beans and Bacon
Prep time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 4 slices bacon; 1 small sugar pumpkin (about 1u00bd pounds), peeled, seeded, and cut into 1-inch pieces; 1 cup low-sodium chicken broth; 1 tablespoon fresh oregano, chopped; kosher salt and black pepper; 1 15.5-ounce can cannellini beans, rinsed; 1 tablespoon red wine vinegar

By Leslie Blythe Bacon, Beans, Side dish, Squash Sautéing, Simmering

October 25, 2017

This Pumpkin with White Beans and Bacon makes a wonderful autumnal side dish. I actually made this with butternut squash.

Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

4 slices bacon

1 small sugar pumpkin (about 1½ pounds), peeled, seeded, and cut into 1-inch pieces

1 cup low-sodium chicken broth

1 tablespoon fresh oregano, chopped

kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 tablespoon red wine vinegar

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

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1 Review

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.

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