Roasted Squash Soup With Maple Glazed Bananas
Ingredients
- 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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