In a pan, combine 1/4 tsp salt, 2 cups of water, the squash, and carrot.
Bring to a boil, reduce heat, and simmer partially covered for 30 minutes.
In a large oven proof dutch oven, melt the butter.
Add 1 cup of the onion and the garlic and sauté for 5 minutes.
Add the wine, parsley, 1/4 tsp thyme, 1/4 tsp pepper, 1/4 tsp salt, basil, and tomatoes.
Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
Remove from heat and set aside.
When the squash and carrots are tender, place the beans in a bowl and partially mash with a potato masher.
Add the beans and the tomato mixture to the carrots and squash mixture.
Cook over medium low heat for 30 minutes, or until thick.
Remove from heat.
Preheat the oven to 325.
Rub the chicken with 1/2 tsp thyme and 1/2 tsp pepper and set aside.
Cook the bacon in a large non-stick skillet over medium-high heat until crisp.
Remove, crumble, and set aside.
Add the chicken to the bacon drippings in the pan – cook until browned.
Remove chicken from pan and set aside.
Add 1 cup onion and sausage to the pan and sauté 5 minutes or until lightly browned.
Add the chicken, crumbled bacon, and sausage mixture to the bean mixture and stir to combine.
Cover and bake for 1 hour.
Uncover and bake 30 minutes.