Spread squash in a single layer on a greased or sprayed 15x10-inch jelly roll pan or shallow roasting pan. Bake 15 minutes.
Meanwhile, combine cherries and boiling water; set aside to plump.
Add onion wedges to pan with squash. Drizzle butter over vegetables; toss well. Bake 10 minutes.
Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt.
Per serving: 116 calories, 3 g total fat, 2 g sat. fat, 0 g trans fat, 22 g carbohydrate, 8 mg cholesterol, 1 g protein, 2 g fibre, 77 mg sodium, % RDI: 160% vitamin A, 25% vitamin C, 4% calcium, 4% iron