- 1 (2 to 2 ¼ lb) butternut squash, peeled, peeled, seeded, and cut into ½ inch cubes
- 5 ½ Tbsp olive oil
- Salt and freshly ground black pepper
- ¾ C (3 ½ oz) whole almonds with skins, very coarsely chopped
- 2 tsp fresh lemon juice
- ½ lb spinach, stems discarded
Preheat oven to 450. Toss squash with 1 ½ Tbsp oil on a baking sheet with sides, then spread out in one layer. Season with salt and pepper and roast, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes. Cool on sheet on a rack until warm, about 15 minutes.
While squash cools, heat remaining ¼ cup oil in a 10 inch heavy skillet over moderately low heat. Add almonds and cook, stirring constantly until golden, about 3 minutes. Season with salt and pepper, pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
Whisk lemon juice into cooled oil until well combined and season with salt and pepper. Add squash, spinach and half of almonds and toss gently to coat. Serve squash and spinach sprinkled with remaining almonds.