1 large sweet potato (about 1 pound), cut lengthwise into 3/4-inch wedges
1/2 Hubbard squash (about 2 pounds), seeded and cut into 1-inch wedges
2 large delicata squashes (about 1 1/2 pounds each), cut crosswise into 1-inch rings and seeded
1/2 cup homemade or low-sodium store-bought chicken stock
1/2 cup dry white wine, such as Sauvignon Blanc
Coarse salt, to taste
Cook bacon in a large saute pan over medium heat until browned and crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 2 tablespoons bacon drippings in pan, and pour off excess.
Add butter to pan with drippings. Melt over medium heat. Add sugar, cloves, and chili powder. Cook, stirring, until fragrant, about 1 minute. Add sweet potato, squashes, stock, wine, salt, and bacon, and stir gently. Bring to a simmer. Cover, and cook until vegetables are tender, about 20 minutes.
Uncover, raise heat to medium-high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.
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