Day 8 | Roasted Butternut Squash with Dried Cherries and Pecans

A delicious side dish to go along with any winter meal. Pair it with goose, duck, venison or eat it as a vegetarian dish. However you eat it, it will dance on your taste buds!
December 20, 2014


Prep time 10 min / Cook time 40 min

Spread onions and squash into a single layer on a cookie sheet. Drizzle with olive oil then season with salt and cracked pepper to taste. Roast at 450°F for 35–45 minutes until squash is tender and browned at the edges. Toss in cherries and pecans. Add dollops of cheese just before serving.

Recipe: Katherine Matutes, PhD
Photo: Cassie Tam


  • 1 yellow onion, chopped
  • 1/2 cup dried cherries
  • 1/2 cup roasted pecans
  • 1/2 cup roasted pecans 2 TBS olive oil
  • salt and pepper to taste
  • optional, cream cheese or goat cheese
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