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