Ingredients

The following ingredients have 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 peppers, quartered
  • 1 onion, cut into 6 wedges

Instruction

  • Heat oven to 425ºF.
  • 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.
  • 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.
  • Bake 30 min. or until vegetables are tender, turning after 15 min.
  • Spoon vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.