Butternut Squash-Bacon Polenta Bites

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

8 ounces thick-cut bacon (about 4 slices)

1 small butternut squash (2 to 3 pounds), peeled, seeded and cut into ½-inch cubes (about 4 cups)

Kosher salt and freshly cracked black pepper

Nonstick cooking spray, for the baking dish

2 tablespoons butter

1 leek, cleaned and diced

1 teaspoon fresh thyme leaves

½ teaspoon paprika

2 cloves garlic, minced

1 ½ cups chicken stock

1 cup stone-ground polenta, such as Bob's Red Mill

2 large eggs, lightly beaten

1 cup grated Parmesan

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