Roasted Squash Soup With Maple-Glazed Bananas

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One 2-pound butternut squash, halved lengthwise and seeded

Kosher salt

1/2 cup pecans

1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick

1 tablespoon pure maple syrup

1 cup water

1/2 cup crème fraîche

Pinch of ground cinnamon

8 small watercress sprigs

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