Honey Squash Salad - cooking recipe

Ingredients

2 1/4 lb squash, peeled, deseeded, cut into 1 inch pieces
1 lb baby carrots, trimmed, peeled
1/3 cup vegetable oil
1/3 cup honey
7 oz green beans, trimmed
6 oz bacon, roughly chopped
2 tbsp lemon juice

Preparation

Preheat oven to 475\u00b0F. Toss squash and carrots with 2 tbsp oil and 1 tbsp honey. Transfer to a roasting pan and bake for 20-25 mins, or until golden and tender. Let cool for 10 mins.
Meanwhile, blanch green beans in boiling salted water for 3 mins, or until bright green and tender. Drain.
In a medium frying pan, cook bacon over medium-high heat for 3-4 mins, or until crisp. Drain on paper towels.
To serve, whisk together remaining oil, honey and lemon juice. Toss with squash, carrots, green beans and bacon. Serve immediately.