Preheat oven to 350°F/180°C
In a 1.5-qt. sauce pan, combine the brown sugar, cinnamon, butter and water. Place over medium heat and stir until completely dissolved.
Place the acorn squash wedges on a jelly roll pan. Season with salt and pepper. Brush the glaze onto the interior of the squash. Bake for about 30 minutes or until tender; periodically brush the squash with glaze during baking. Remove from the oven and allow to cool briefly.
In a 2.5-qt. sauce pan, combine all compote ingredients. Bring to a boil and then reduce to a simmer. Simmer for 5 - 7 minutes. Adjust the seasoning with salt and serve warm poured over the squash.