It’s Halloween, so it’s time for all things pumpkin! I found this recipe recently, and I just happened to have all of the ingredients on-hand, so I thought it would be perfect for a Halloween-themed meal! The result? It was SO tasty! We will be making this a lot, until the sugar pumpkins run out! 🙂
Pumpkin with White Beans and Bacon
Adapted from Real Simple, Oct 2013
Makes 4 servings
3 slices bacon
1 Tbsp sunflower oil
1 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1 cup low-sodium chicken broth
1 tablespoon chopped fresh oregano leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
1. Cook 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. Pour out bacon grease (and slightly blot pan with a paper towel if needed). Reserve the skillet.
2. Add sunflower oil and pumpkin to 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.
**Note** Butternut squash (peeled & cubed) can be substituted if fresh pumpkins are unavailable.
Total Fat: 4.7 g
Cholesterol: 3.8 mg
Sodium: 468.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 5.5 g
Protein: 7.9 g