A variation of this recipe appeared in Gourmet magazine in January of 2003.  It caught my eye and I have been making it ever since.  We usually serve the salad as a main course lunch, but divided into 4 or 6 servings it works well for a salade composé (already platted) for a company dinner.

Ingredients:

1.  1 medium butternut squash
2. salt & pepper to taste
3. 1 tablespoons olive oil
4. ½ cup whole almonds
5. 8 oz spinach leaves
6. 2 tablespoons blond raisins

For the dressing:

1. 2 tablespoons lemon juice
2. 4 tablespoons olive oil
3. 1 teaspoons honey
4. ½ teaspoon salt
5. ½ teaspoon mixed peppercorns, crushed

Preheat oven to 450 degrees

1. Peel the squash discarding the seeds and cut into ½ inch cubes.
2. Line a baking pan with heavy duty foil.
3. Sprinkle the squash cubes with salt and pepper to taste and toss in the 1 tablespoon of olive oil.
4. Arrange in a single layer on baking sheet.
5. Roast for 30 minutes, until brown around the edges.  Allow to cool to room temperature.

1. While the squash is roasting, toast the almonds in a heavy skillet over low heat until golden.  Chop coarsely.
2. Wash and spin the spinach leaves.
3. Mix all ingredients for the dressing and set aside.
4. Toss the spinach with the dressing and distribute to plates.
5. Arrange  of the squash cubes, almonds, and raisins on top of the spinach and serve.