Arrange squash halves, cut-side up, on a baking sheet.
Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
Roast until tender, 45 minutes to 1 hour.
Photo: Greg DuPree
Set aside to cool completely, about 30 minutes.
Peel the squash and cut into bite-size pieces.
Meanwhile, toss pepitas with 1 teaspoon oil, garlic powder, paprika and pinch of salt.
Spread evenly on a rimmed baking sheet.
Roast for 5 minutes.
Transfer to a small bowl to cool.
Whisk honey, chile peppers and the remaining 2 tablespoons oil in a large bowl until well combined.
Add the squash and the remaining 1/4 teaspoon salt and toss to combine.
Serve the squash topped with the pepitas, dried cherries and herbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
