Servings: 8

4 slices bacon 4 slices bacon
3 tbsp balsamic vinegar 3 tbsp balsamic vinegar
1 tsp grey poupon mustard 1 tsp grey poupon mustard
1 tsp sugar 1 tsp sugar
1 butternut squash, peeled, cut to 3/4" cubes (appx 3 cups) 1 butternut squash, peeled, cut to ¾" cubes (appx 3 cups)
1/2 lb fresh green beans ½ lb fresh green beans
2 red peppers, quartered 2 red peppers, quartered
1 onion, cut to 6 wedges 1 onion, cut to 6 wedges

Heat oven to 425 deg.
Cook bacon crisp.reserve 2 tbsp drippings and put into large bowl. Drain bacon on paper towels.
Add dressing, mustard, sugar to drippings, mix well. Reserve 1 tbsp dressing mixture. Toss veggies with remaining dressing mix, spread onto rimmed baking sheet sprayed with cooking spray.
Bake 30 min til tender. Turn after 15 min.
Spoon veggies into bowl, add bacon, mix lightly.