Squash - Roasted Butternut Squash medley

By á-47

Ingredients

• 4 slices bacon, chopped
• 3 Tbsp. Balsamic Vinaigrette dressing
• 1 tea. Dijon mustard
• 1 tea. sugar
• 1 butternut squash, peeled*, cut into 3/4" cubes (about 3 cups)
• 1/2 lb. freshly green beans, trimmed
• 2 red peppers, quartered
• 1 onion, cut into 6 wedges
• for easier peeling, pierce squash in several places with fork and microwave on HIGH 3 minutes, to soften.

Preparation

Step 1

Heat oven to 425 degrees.

Cook an stir bacon in large skillet until crisp. Remove with a slotted spoon; reserve 2 Tbsp. drippings and pour into large bowl. Drain bacon on paper towels.

Add dressing, mustard and sugar to drippings; mix well. Reserve 1 Tbsp. dressing mixture. Toss vege3tables with remaining dressing mixture; spread onto rimmed baking sheet sprayed with cooking spray.

Bake 30 minutes or until vegetables are tender, turning after 15 minutes.

Spoon vegetables into bowl. Add bacon and reserived driessing mixture; mix lightly.