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Main dishes

Roasted Butternut Squash Medley

Roasted Butternut Squash Medley recipe
photo by:kraft
There's a medley of roasted vegetables here, from butternut squash to green beans, but some will hear a symphony when they detect the smoky bits of bacon.
time
prep:
20 min
total:
50 min
servings
total:
8 servings, 3/4 cup each
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What You Need

4
slices  OSCAR MAYER Bacon, chopped
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

Make It

HEAT oven to 425ºF.

COOK bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

POUR drippings into large bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture; set aside. Toss vegetables with remaining dressing mixture; spread onto rimmed baking sheet sprayed with cooking spray.

BAKE 30 min. or until vegetables are tender, turning after 15 min.

SPOON vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Balsamic Vinaigrette with Tomato & Basil Dressing.
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