1. Pour avocado oil into a large nonstick skillet and place over MEDIUM-HIGH heat. When hot, add the squash, cover the pan and cook 4 minutes. Add the Brussels sprouts, and shallot and cook for 3-4 minutes. Add the pecans and tart cherries and cook another 1-2 minutes.
2. Mix the vinegar, maple, and avocado oil together in a small bowl. Pour over the vegetables in the pan and cook 1 minute. Remove to a serving bowl.