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Roasted Squash With Maple Syrup And Sage Cream

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sides gluten free low carb vegetarian
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 cup heavy cream

1 (1 1/2 lb) acorn squash , halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)

salt , to taste

20 sage leaves , coarsely chopped

2 tablespoons pure maple syrup

roasted cashews , coarsely chopped

2 tablespoons unsalted butter

1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)

1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)

fresh ground black pepper , to taste

shaved pecorino cheese, for garnish

1 (2 lb) butternut squash , peeled and cut into 1-inch cubes (about 2 pounds)

1/4 cup extra-virgin olive oil

baby watercress , for garnish

1/4 cup light brown sugar

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