Summer Squash Salad - Take 2

Get yourself 1.5 lb of Butternut Squash, already peeled and sliced into 1" chunks.  How? Either do it yourself, of if you're lucky, get it already in shape from the grocery :-)
Put it in a large bowl, and drizzle with 2 tbsp olive oil and salt to taste.
Mix this all up till the squash is well coated.
Place the squash in a baking pan, and roast in an oven at 350°F for 30 minutes.  You basically want this to - at least - be "done" to the point where a fork enters with no resistance.  After that, you can caramelize (burn!) it to the desired level of brown-ness (blackness! yes - I like it somewhat burnt-y)

While the squash is roasting mix up
1 large tomato diced into 1/2" chunks
1 tbsp capers
1/2 medium jalapeno chopped
handful of mint shredded
2 cups garbanzo beans (cooked. do i actually need to point this out?)
1 tbsp olive oil
juice of 1 lemon
and let the whole thing sit, so that the flavors infuse into each other

When the squash is done, divide the above garbanzo/tomato mix into 4 bowls, and distribute the squash on top.  
Top that with 1 tbsp fresh ricotta, serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
  
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!

Note2 : For a little extra body, add 1 cup "short pasta" (trumpets, orzo, orecchiette, whatever), cooked, to the mix and let it sit while the squash is roasting.  You probably want the pasta to cool down just a touch before adding.  Not too much though, otherwise it'll dry out.