Roasted Squash Soup with Maple-Glazed Bananas

Ingredients

• 1 tablespoon pure maple syrup
• 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
• 1 cup water
• 8 small watercress sprigs
• pinch of ground cinnamon
• 1 2-pound butternut squash, halved lengthwise and seeded
• Kosher salt
• + 2 more ingredients
• • ½ cup pecans
  • ½ cup crme fraîche

Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly. Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or u...

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