Maple-Bacon Butternut Squash

Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 10 minutes or until squash is just tender. Drain; set aside.

Meanwhile, in a large nonstick skillet cook bacon over medium-high heat until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tablespoon drippings from skillet; return skillet to medium heat. Add onion; cook 5 minutes or until tender.

Add squash, corn and maple syrup to skillet; cook 3 to 4 minutes or until heated through. Season with freshly ground pepper to taste. Sprinkle with parsley (if desired), and serve.