adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg
serves 3-4 as a side
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Using a knife, separate neck and bulb portions of squash. Cut crosswise into 1/8″ thick slices.
Toss with just enough olive oil to coat and lightly season with salt and pepper.
Arrange on baking sheet and roast for 20-25 minutes until soft and golden; some thinner pieces may crisp a touch!
In a large saute pan, toss the roasted squash with the reserved grease* over medium heat, to re-warm.
Once warmed, toss the squash in a large bowl with the vinaigrette.