Roasted Butternut Squash Salad

Preheat oven to 375°F.

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. 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.