Sautéed Pumpkin with Bacon & Beans
Updated Feb 15, 2021, Published Sep 01, 2016
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The fields have spent the whole season bathing in the summer sun, so they are now brimming with a variety of richly-colored and nutrient-dense produce, from squashes and sweet potatoes to apples and pears and everything in between.
There are endless ways to take advantage of those amazing autumn crops. Some of my favorite simple fall side dishes are included here. These are perfect for feeding a crowd or just feeding the family on a busy weeknight. Either way, this recipes is packed to the brim with nutrition, flavor, and vibrant color.
Sautéed Pumpkin with Bacon & Beans
Ingredients
- 4 slices bacon, chopped
- 1½ pound sugar pumpkin, peeled, seeded, and cut into 1-inch cubes
- 1 cup gluten-free low-sodium chicken broth
- 1 tablespoon chopped fresh oregano leaves
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 15.5-ounce can cannellini beans, rinsed and drained
- 1 tablespoon champagne vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, cook the bacon over medium heat until crisp, 6-8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate and let cool. Reserve the drippings in the skillet.
- Add the cubed pumpkin pieces to the drippings in the skillet. Cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, salt, and pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, about 6-8 minutes. Add the beans and vinegar to the skillet and cook for about 3-4 minutes more. Top with the bacon. Garnish with fresh parsley.
Nutrition
Calories: 150kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 14mgSodium: 458mgPotassium: 699mgFiber: 1gSugar: 4gVitamin A: 14670IUVitamin C: 18mgCalcium: 58mgIron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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