Roasted Squash With Maple Syrup And Sage Cream - cooking recipe

Ingredients

1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)
1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds)
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
salt, to taste
fresh ground black pepper, to taste
1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)
1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)
2 tablespoons pure maple syrup
1 cup heavy cream
20 sage leaves, coarsely chopped
2 tablespoons unsalted butter
roasted cashews, coarsely chopped
baby watercress, for garnish
shaved pecorino cheese, for garnish

Preparation

Preheat the oven to 350\u00b0F
In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
Season with salt and pepper.
Spread the squash out on a large rimmed nonstick baking sheet.
Add the acorn and delicata squash to the large bowl.
Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
Arrange the squash on a large platter and drizzle with the maple syrup.
Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
Strain the cream into a heatproof cup.
Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
Serve & enjoy!