1. Place squash in a large saucepan and cover with water. Palce over high heat and bring to a boil; cook 10 minute or until squash is just tender. Drain; set aside. 2. Meanwhile, in a large nonstick skillet cook bacon over med-high heat until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tbsp drippings from skillet; return to medium heat. Add onion; cook 5 minutes or until tender. 3. Add squash, corn and maple syrup to skillet; cook 3-4 minutes or until heated through. Season with freshly ground pepper to taste. Sprinkle with parsley (if desired) and serve.