1. 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.

2. 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.

3. Uncover, raise heat to medium-high, and cook until liquid is syrupy, about 5 minutes. Carefully invert pan onto a serving platter. Serve immediately.