Roasted Butternut Squash Medley

55 8 servings, 3/4 cup (175 mL) each
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8 servings, 3/4 cup (175 mL) each

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Make It

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  • Heat oven to 425ºF.
  • Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; reserve 2 Tbsp. drippings and pour into large bowl. Drain bacon on paper towels.
  • Add dressing and mustard 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 min. or until vegetables are tender, turning after 15 min.
  • Spoon vegetables into large bowl. Add bacon and reserved dressing mixture; mix lightly.


Prepare using Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing.


  • 8 servings, 3/4 cup (175 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1 Fats

Nutrition Bonus

The squash in this delicious vegetable medley provides an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings, 3/4 cup (175 mL) each
Calories 90
% Daily Value
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 120mg
Carbohydrate 13g
Dietary fibre 4g
Sugars 4g
Protein 3g
Vitamin A 100 %DV
Vitamin C 90 %DV
Calcium 4 %DV
Iron 6 %DV

* 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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