Roasted Squash With Maple Syrup And Sage Cream

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or 1 (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

Recipe

• 1 preheat the oven to 350°f
• 2 in a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
• 3 season with salt and pepper.
• 4 spread the squash out on a large rimmed nonstick baking sheet.
• 5 add the acorn and delicata squash to the large bowl.
• 6 toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
• 7 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.
• 8 arrange the squash on a large platter and drizzle with the maple syrup.
• 9 meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
• 10 remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
• 11 strain the cream into a heatproof cup.
• 12 drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
• 13 serve & enjoy!