There is just something about fall cooking that is just so comforting .  This Roasted Pecan and Dried Cherry Butternut Squash is a hearty mix of some of my favorite fall flavors and is the perfect combo of savory and sweet.

Ingredients:

• 4 lbs butternut squash, cubed
• ½ cup avocado oil
• 1 tsp salt
• 1 cup dried unsweetened cherries or cranberries
• 1 cup raw pecans pieces

Directions:

• Preheat oven to 400 degrees and line two baking sheets with parchment paper.
• In a large bowl combine butternut squash, avocado oil and 1 tsp salt.  Mix to coat evenly.
• Lay in a single layer on baking sheets.
• Roast for about 40 minutes.  Halfway through toss and rotate baking sheets.
• Remove from oven and add in dried cherries, mix in evenly. (I put ½ cup per baking sheet)
• Continue to roast another 10 minutes.
• Remove squash from oven and sprinkle over pecans. (Again I put ½ cup per baking sheet)
• Roast for an additional 10-12 minutes until pecans have begun to crisp and brown.
• Remove from oven, salt to taste!