Roasted Butternut Squash Medley

Ingredients

• 4 slices oscar mayer bacon cut into 1-inch pieces
• 3 Tbsp balsamic vinaigrette dressing kraft
• 1  butternut squash peeled cut into 3/4-inch cubes ( 3 cups)
• 1 tsp grey poupon dijon mustard 
• 0.5 lb green beans fresh trimmed
• 1  onion cut into 6 wedges
• 2  pasilla peppers red quartered
• 1 tsp sugar 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• slotted spoon

Directions

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