Butternut Squash Ragu with Smoky Bacon Green Onion Polenta

Ingredients

• For the ragu:
• 1 1/2 tablespoons unsalted butter
• 1 large butternut squash, peeled and cut into 1/2 inch cubes, 2 1/2 to 3 cups
• 1 onion, peeled and minced, about a cup
• 1 carrot, peeled and cut into small dice, about a 1/2 cup
• 2 celery stalks, small dice about a 1/2 cup
• 1/2 cup leek, white parts only and cut into small dice
• 1 tablespoon fresh garlic, minced
• 6 sage leaves, minced
• 1/4 cup chicken stock
• 3/4 cup heavy cream
• 1/2 cup pecorino romano cheese, finely grated
• kosher salt and fresh ground pepper
• fresh ground nutmeg
• slivered toasted almonds
• For the polenta
• 2 cups stone ground organic cornmeal
• 1 tablespoon fresh garlic, minced
• 6 cups water
• 1 1/2 cups applewood smoked bacon, 1/4 inch dice
• 1/2 cup minced green onions
• 3 tablespoons unsalted butter
• 3/4 cup pecorino romano, finely grated
• kosher salt and fresh ground white pepper

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