Spray a sheet pan with non stick cooking spray.
Assemble bacon on a sheet tray and sprinkle brown sugar on top and bake until bacon is cooked through. Set aside.
Heat 1 tablespoon butter and canola oil in a large skillet over medium- high heat. Add squash and season with kosher salt, black pepper, and chili powder.
Continue to cook for several minutes, turning gently with a spatula, until squash is tender but still has its shape. Remove from the pan and set aside.
Add more butter to the pan to melt and add the onion, stirring occasionally, until onions are translucent and tender.
Stir in the Arborio rice, stirring constantly, for about 1 minute.
Then add wine and cook until the alcohol has reduced down.
Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese, garlic powder candied bacon and squash. Set aside and keep warm. Enjoy!