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.