More Pumpkin!


pumpkin 5Gotta love the fall and the different squashes. Pumpkin is everywhere! Coffee, muffins, bread, cookies, seeds…

Here is a new twist that can be made with pumpkin, butternut squash, or acorn squash. I think I would recommend butternut because of the ease of peeling. I made this dish for a side, it can also be served as a main dish with brown rice or whole wheat couscous. The bean / whole grain combo makes a protein packed vegetarian dish (minus the bacon).

pumpkin 4

Pumpkin with White Beans and Bacon (Adapted from Real Simple October 2013)


  • 4 slices bacon
  • 1 small sugar pumpkin (about 1 and 1/2 lb) peeled, seeded, and cut into 1 inch pieces
  • 1 cup chicken broth
  • 1 tablespoon oregano
  • 1 15.5 ounce can cannellini beans, rinsed
  • 1 tablespoon red wine vinegar
  • salt and pepper


  1. Cook bacon over medium heat until crisp. Let cool and break into pieces.
  2. In the same skillet add the pumpkins. Cook stirring occasionally until browned. Add the broth, oregano, salt and pepper to taste. Cover and cook until pumpkin is tender about 8 minutes.
  3. Add the beans and vinegar and heat through.
  4. Top with bacon.


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