Roasted Squash With Maple Syrup And Sage Cream

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

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

1/4 cup extra-virgin olive oil

1/4 cup light brown sugar

Salt and freshly ground pepper

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

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

2 tablespoons pure maple syrup

1 cup heavy cream

20 sage leaves, coarsely chopped

2 tablespoons unsalted butter

Baby watercress and shaved pecorino cheese, for garnish

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