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1. In a large skillet cook squash, celery, and onion in hot butter over medium heat for 8 minutes or until onion is tender, stirring frequently. Stir in almonds. Cook for 4 minutes more or until starting to brown. Stir in cherries, ham, rosemary, pepper, and salt. Cook for 3 minutes more or until fragrant and heated through, stirring occasionally.
2. In a very large bowl combine squash mixture and bread cubes. Drizzle broth over bread mixture to moisten, tossing gently.
3. Lightly coat a 4- to 6-quart slow cooker with cooking spray. Transfer bread mixture to prepared cooker. Cover and cook on low-heat setting for 3 to 3 1/2 hours.