Roasted Butternut Squash Medley

As I grow older, I find more and more vegetables that I like.  I have only cooked butternut squash once or twice.  They were always a little intimidating when I would see them in the store.  Kind of a tough nut to crack...no pun intended.

4 slices bacon, chopped
3 tbsp. balsamic vinaigrette dressing
1 tsp. Dijon mustard
1 tsp. sugar
1 butternut squash, peeled, cut into 3/4 inch cubes
1/2lb. fresh green beans, trimmed
2 red peppers, quartered
1 onion, cut into 6 wedges

Heat oven to 425 degrees.

Cook and stir bacon in a large skillet until crisp.  Remove bacon from the skillet with a slotted spoon, reserve 2 tbsp. drippings and pour into large bowl.  Drain bacon on paper towels.

Add dressing, mustard, and sugar to drippings; mix well.  Reserve 1 tbsp. dressing mixture.  Toss vegetables with remaining dressing mixture; spread onto rimmed baking sheet sprayed with cooking spray.

Bake 30 minutes or until vegetables are tender, turning after 15 minutes.

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