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
kosher salt and black pepper
1 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
Sat fat 2g
How to Make It
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. Reserve the skillet.
Add the pumpkin to the drippings in 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.