How to Make It
Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Toss together bread, 1 tablespoon olive oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Place bread in a single layer on a prepared baking sheet. In the same bowl, toss together butternut squash, onion, 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt; place in a single layer on the other baking sheet.
Place both baking sheets in oven. Bake at 375°F until bread is golden brown and crisp, about 30 minutes, stirring after 15 minutes. Remove bread from oven. Continue to cook squash mixture at 375°F until lightly caramelized and tender, about 15 more minutes. Cool bread and squash mixture about 10 minutes.
Remove ribs from greens; tear greens into 1-inch pieces to equal about 8 cups. Place greens in a large bowl, and massage with 1 tablespoon canola oil. Set aside.
Place 1 cup hot water and dried cherries in a small bowl, and let stand until plumped, about 10 minutes; drain and coarsely chop. Add cherries, squash mixture, and toasted bread to bowl with greens; toss to combine.
Whisk together hot sauce, lemon juice, brown sugar, garlic, remaining 3 tablespoons canola oil, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt in a small bowl. About 10 minutes before serving, toss greens mixture with dressing on a large platter, and sprinkle with fresh thyme.