Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.
In a 15x10x1-inch baking pan, combine squash and carrots. In a small bowl, combine oil, butter, rosemary, salt and pepper. Drizzle vegetables with the oil mixture. Toss to combine. Spread in an even layer. Roast in a 425° oven for 20 minutes or until tender and lightly browned, stirring once halfway through. In a small bowl, whisk together orange juice concentrate, vinegar and brown sugar. Drizzle over vegetables. Sprinkle with dried cherries, toss to combine. Roast for 3 minutes more.