Sauté butternut squash and onion in vegan butter for 3-4 minutes, or until squash begins to cook.

Add rosemary, continue cooking until squash is semi-soft.

Stir in bread crumbs and pecan pieces; mix thoroughly.

Add broth, add additional tablespoons if dressing is dry.

Add salt.

Stir in pecan pieces and chopped cherries.

Serve garnished with roasted pecans

*This dish can also be cooked in broth instead of butter