1Chop your bacon into appx. 1" square pieces. Brown in an large, heavy-bottomed soup pot (like an enameled cast iron Dutch oven) for 5-7 minutes, until the fat begins to render and the edges start to curl. Remove the bacon from the pot and set on a plate.
2Add the finely minced onion to the pot and stir into the bacon grease. Cook over medium/medium-low heat for 7 minutes, till soft and creamy. Add the minced carrots and cook for another 2 minutes, then the minced garlic and cook for 1 more minute.
3Add all the sauces to the pot-- the maple syrup, BBQ sauce or our ketchup (we don't recommend using Heinz because it'll be too sweet. If you're in a pinch, you can also use tomato sauce), apple cider vinegar and hot pepper butter (if using.) Stir well.
4Pour the butternut squash cubes into the pot and stir well. Cover with a tightly fitting lid and cook for 25 minutes.
5Remove the cover and add the beans, the minced sage and the bacon. Cook, uncovered for another 20-25 minutes, or until the squash is soft and the sauce has thickened. Taste to adjust seasoning-- we added some lemon juice and a half teaspoon of salt to bring all the flavors together. We also added in some julienned kale for extra greens-- delicious!