Preparation

1. Preheat oven to 375 F.
2. Wash the butternut squash, pat dry then prick skin several times with the tip of a sharp knife to release the steam while cooking. Place on a paper towel in the microwave on high for 5 minutes, turning over after halfway through the cooking time. This makes it much easier to peel and cut. Allow to cool.
3. Meanwhile, in a large bowl measure the dried cherries, nutmeg, maple syrup, olive oil, and lemon juice. Add the sliced apples and stir well.
4. Peel, seed, and slice the squash into pieces about the same size as the apples slices and add it to the bowl. Toss well to combine the ingredients, then turn out into a 9x11 or 9x13-inch baking dish. Bake uncovered, in the preheated oven for about 1 hour, stirring the vegetables occasionally and rotating the dish for even cooking. Bake an additional 10-15 minutes, until the squash begins to brown slightly at the edges.
5. Serving Ideas: Delicious with roasted meats such as chicken, turkey and pork!