Sautéed Pumpkin with Bacon & Beans
Servings: 4 people
Calories: 150kcal
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: 150kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 458mg | Potassium: 699mg | Fiber: 1g | Sugar: 4g | Vitamin A: 14670IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2.2mg