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Preheat the oven to 400.
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(As soon as its 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.
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Or toast them while the squash is roasting, or after.)
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To prepare acorn squash: With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash.
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You dont need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too.
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(If you are roasting a smooth squash like butternut, remove all the peel.)
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With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers.
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Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
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9
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.
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Drizzle the 2 tablespoons oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, then spread the pieces out to lie flat, not touching.
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11
Bake about 20 minutes, then flip the pieces over.
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Bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
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13
Let the squash pieces cool on the pan until youre ready to serve.
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14
Arrange themin a symmetrical design or in a casual pileon a large serving platter or on individual salad plates, with two or three slices per portion.
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15
Refresh them with drizzles of olive oil, sprinkles of salt.
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16
Scatter the almond slivers over, and then streaks or swirls of warm balsamic reduction.
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17
Finally, crumble bits of cheese all over.
