Wash any dirt or debree from your squash.

Starting with your butternut squash. But if the ends.

Cut squash in half lengthwise.

Scoop out seeds.

Peel squash.

Slice short ways then cube.

Repeat until all butternut squash is cubed. Place in a large bowl.

Now working with the acorn squash. . Cut in half as shown and scoop out seeds.

Cut aLong the natural grooves making wedges.

Peel squash wedges.

SLice and cube wedges. Place in a large bowl

Bring a large stock pot to a rolling boil. Place all cubed squash into boiling water. Boil for a few minutes until squash is firm tender.

Place squash into a colander and drain rinsing with cold water to cool squash to stop the cooking proCess.

In a large bowl place all the squash and the cherries. Toss well.

Divide squash mix equally between two large baking sheets.

Mix together melted butter and brandy.

Divide brandy butter mix equally between both pans drizzling over squash.

Sptinkle brown sugar equally over all the squash. I used a sifter for easier sprinkling.

Sprinkle cinnamon across the top. As Much as you would like.

Place squash in oven on middle oven rack. Bake for about 30 Minutes or until ask squash is cooked through. Oven isn't big enough to place them side by side so I did one on top the other . Naked 15 min. Then traded places and baked an additional 15 min.

ReMove from oven and scoop out into a serving bowl. Pour juices over.

Serve and enjoy!