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Preheat the oven to 400F. (As soon as it's hot, you can toast the slivered almonds for garnishing the salad- spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Or toast them while the squash is roasting, or after.To prepare acorn squash-
With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don't need to peel more than this- leaving the rest of the peel will help the squash to retain its shape and looks nice too. (If you are roasting a smooth squash like butternut, remove all the peel.) With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pieces in a pile on a large baking sheet, preferably nonstick or lined with parchment, or on a non-stick silicone baking mat. Drizzle the 2 tablespoons o
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