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1
For the pumpkin: Preheat the oven to 375 degrees.
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2
On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil.
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3
Roast until tender and lightly browned, 15 to 25 minutes.
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4
Remove from heat and set aside; do not turn off oven.
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5
For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers.
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6
On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart.
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7
Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning.
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8
Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate.
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9
Let the crackers cool and become crisp.
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10
For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil.
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11
Process until smooth.
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12
Transfer to a small bowl, and add vinegar, mixing well.
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13
Set aside.
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14
For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated.
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15
Place equal portions on two or four plates.
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16
Top with roasted pumpkin, and garnish with cheese crackers.
