Preheat oven to 375 degrees F.

In a large mixing bowl toss peeled and cubed butternut squash with onion, sliced fennel, orange zest, orange juice, parsley, salt and pepper. Spray a large baking sheet with nonstick cooking spray or use nonstick aluminum foil to line pan. Arrange butternut squash mixture on baking sheet in one layer. Spray with nonstick cooking spray and roast in oven for approximately 45 to 60 minutes or until squash is tender.

While squash is roasting, spray a sauté pan with nonstick cooking spray and sauté mushroom slices for 3 to 5 minutes, adding broth as necessary to finish cooking. Season mushrooms with salt and pepper to taste.

Combine roasted squash and cooked mushrooms with HMR® Mushroom Risotto Entrees. Gently mix together and transfer to a large glass casserole dish. Reduce heat in oven to 300 degrees F and heat casserole for an additional 15 minutes. Add additional broth if necessary to keep moist.

Make cherry sauce by placing thawed cherries in a saucepan with cranberry juice, broth, vinegars and sweetener. Bring to a low boil, reduce heat and simmer for 4 to 5 minutes. Remove from heat and strain cherries, reserving juice. Place juice back in the same saucepan and bring to a low boil. Whisk in the dissolved cornstarch and allow to simmer until thickened. Add cherries back to sauce and keep warm until ready to serve.

To serve, place a generous mound of butternut squash risotto in center of bowl and drizzle cherry sauce around perimeter.