Roasted Butternut Squash Medley

• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 3 Tbsp. KRAFT Balsamic Vinaigrette Dressing
• 1 tsp. GREY POUPON Dijon Mustard
• 1 tsp. sugar
• 1 butternut squash, peeled, cut into 3/4-inch cubes (about 3 cups)
• 1/2 lb. fresh green beans, trimmed
• 2 red peppers, quartered
• 1 onion, cut into 6 wedges

1. HEAT oven to 425u0b0F.
2. COOK and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
3. POUR reserved drippings into small bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture for later use. Add remaining dressing mixture to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
4. BAKE 30 min. or until vegetables are tender, turning after 15 min.
5. SPOON vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.

bacon, poupon, sugar, butternut squash, fresh green beans, red peppers, onion

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-medley-52981121 (may not work)