Delicata squash salad

As I sat by the fireplace waiting for yet another snowstorm to end, I found a recipe in the Boston Globe magazine that inspired this salad. Half Delicata squash lengthwise, scoop out the seeds, slice, and spread out on a baking sheet with some oil (single layer). Put in the oven heated at 425 F / 220 C app. 20 minutes, turning over the slices mid way through. Let cool, mix with spinach leaves, crumbled goat cheese, olives and a vinaigrette of lemon juice, crushed garlic, red wine vinegar and olive oil. Surprisingly tasty to someone who grew up thinking squash were for decorating, not eating.