2Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard.
3Cut the squash in large chunks and put in a huge bowl. Add the two tablespoons of coconut oil, salt and pepper. Toss to coat the squash.
4Arrange on a parchment paper lined baking sheet. Bake for 30 minutes or until caramelized.
5Peel the onions and cut into large chunks and put into a large bowl. Coat with remaining 2 tablespoons of coconut oil. Season with salt and pepper and spread on a second parchment lined baking pan. Bake for 20 minutes, or until well caramelized. When the squash and onions are done, put in a big bowl toss with the sage and cherries. Serve warm.