4 slices bacon
1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**
1 cup low sodium chicken broth
1 Tbsp chopped fresh oregano leaves
Kosher salt and black pepper
1 15.5-ounce can cannellini beans, rinsed
1 Tbsp red wine vinegar
- Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
- Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.
Recipe from Martha Stewart’s Living Simple Magazine
**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash! The skins are edible. Recipe also works with sugar pie pumpkins & butternut.