Corn Pudding with butternut squash Recipe

Ingredients

• 3 Tbsp. unsalted butter
• 4 cups peeled, cubed, butternut squash (about 1 lb.)
• ¼ cup pure maple syrup
• Salt and black pepper to taste
• 2 strips thick-sliced bacon, diced
• 2 cups thinly sliced leeks
• 1 cup diced red bell peppers
• 4 cups fresh or frozen corn kernels
• 1 cup low-sodium chicken broth
• ⅓ cup yellow cornmeal
• ¼ cup heavy cream
• ¼ tsp. cayenne pepper
• ½ cup shredded Cheddar (2 oz.)
• 2 eggs