Butternut Squash Spinach Salad

1 medium butternut squash
2 tsp olive oil
salt and pepper
1/4 cup crumbled goat cheese
baby spinach leaves 1 bunch
Cut squash unto 3/4 inch cubes. Drizzle cut squash with oil and season with salt and pepper. Spread squash in a single layer roasting pan. Roast at 425 degrees until tender 35-45 minutes.
Transfer squash to salad bowl with spinach, gently toss with goat cheese.