Preheat oven to 425 degrees.
Spray a cookie sheet with cooking spray; set a side.
Cut squash in half length wise. Scrap out the seeds and cut squash into 1/4″ discs.
Add squash and pears to a bowl, top with coconut oil and maple syrup. Toss until the squash and pears are coated. I used my hands. Place the mixture onto prepare baking sheet. Sprinkle with salt and brown sugar.
Bake in oven for 15 to 20 minutes until squash is for tender, flipping half way through.
Fry bacon until very crisp. Let cool, then crumble into bits.
Place roasted squash & pear mixture in a serving bowl or plate. Toss with bacon bits and dried cherries/ cranberries/ nuts if using. Serve warm. A great compliment to pork or turkey.
Make it vegetarian: Omit the bacon. Instead, add 1 cup cooked quinoa.