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To roast the squash, preheat oven to 400°F.
In a medium-size bowl, mix butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper.
Toss to coat squash evenly with oil and spread on a rimmed baking sheet.
Roast for about 20 minutes, stir with a spoon and roast for 10 minutes more or until squash is soft when pierced with a knife and slightly brown on the edges. Let cool.
Meanwhile, bring 1 1/3 cups water to a boil in a small pot with a lid.
Once boiling, add Kasha and reduce heat to a simmer.
Add a pinch of salt and cover.
Cook for 10-15 minutes or until cooked through.
Drain any excess liquid and pour into a large bowl. Let cool.
To make the vinaigrette, mix grapefruit juice, orange juice and lemon juice in a bowl.
Strain mixture into a blender.
Add honey, shallot and a pinch of salt and pepper.
Mix at medium speed and with machine running, add about 3 tablespoons olive oil in a slow drizzle.
Taste and adjust seasoning with salt, pepper or extra honey. Set aside.
To make the spicy almonds, preheat oven to 250°F.
Place the blanched, peeled almonds in a small mixing bowl, sprinkle with 1/2 tablespoon olive oil and season with cayenne pepper and salt according to taste.
Place on a baking sheet and cook for about 5 minutes or until fragrant and slightly brown, checking often.
Take out of the oven, place in a bowl and let cool.
To assemble salad, gently mix kasha with butternut squash.
Add about 1/2 cup of the vinaigrette.
Add lemon zest, mint and almonds.
Gently toss, taste and adjust seasonings/dressing as desired. Serve immediately.