Corn Pudding with butternut squash

Ingredients

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