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Roasted Butternut Squash Medley
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Roasted Butternut Squash Medley

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Healthy Living
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.
What You Need
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8 servings
Original recipe yields 8 servings
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 pepper s, quartered
1 onion, cut into 6 wedges
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Let's Make It
1
Heat oven to 425ºF.
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.
Kitchen Tips
Tip 1
Substitute
Prepare using KRAFT Balsamic Tomato Basil Vinaigrette Dressing.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 150mg
7%
Total Carbohydrates 12g
4%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 3g
6%
Vitamin A
130%
Vitamin C
45%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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