Preheat oven to 400°F. Toss squash in olive oil and roast in the oven until beginning to brown and nearly cooked through.
Render the fat from the bacon over low-medium heat. When bacon just starts to crisp, add butter and onion. Turn heat to medium-high and sauté onion until just turning translucent. Add peppers and cook for 1-2 minutes. Add the roasted squash and turn the heat to high. When everything starts to sizzle
loudly, add chicken stock to deglaze the pan. Cook for another
1-2 minutes, until most of the stock has evaporated. Remove from heat. Yield: 4-6 servings