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Melt butter in a large skillet over medium heat. Add squash, celery and onion; cook 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.
In a very large bowl, combine squash mixture and bread cubes. Drizzle broth over bread mixture to moisten, tossing gently.
Lightly coat a 4- to 6-quart slow cooker with cooking spray. Transfer bread mixture to the prepared cooker. Cover and cook on Low for 3 to 3 1/2 hours.