In a large bowl, toss butternut squash with oil, garlic, salt and pepper.
Transfer squash to a roasting pan or baking dish and roast until squash is tender and lightly browned, about 30-40 minutes.
Top with sunflower seeds, cherries and mint.
This recipe for Butternut Squash with Dried Cherries and Mint was originally published in the Nourish Cookbook and was developed by Nettie Cronish and Cara Rosenbloom, RD. They were gracious enough to let me share this recipe with you. Want this recipe and more delicious whole food inspired dishes? Order your own copy of Nourish here!