Preheat oven to 200°C, 400°F, Gas 6.
Wrap each wedge around the middle with a rasher of streaky bacon. Place in a roasting tin and scatter the garlic cloves around.
Pour the beer into the bottom of the tin, drizzle the squash with olive oil and season. Roast in the oven for 20 minutes.
After 20 minutes, turn the wedges over and check the liquid hasn’t dried up. If necessary add more beer. Cook for another 10-15 minutes until the squash is tender and caramelised.
Serve with the whole cloves to be popped out of their skins and any juices in the pan tipped over.
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