Roasted Squash With Maple Syrup And Sage Cream

Name: Roasted Squash With Maple Syrup And Sage Cream
Ingredients: 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