Arrange the squash slices onto a broiler pan or baking sheet that's been lined with parchment paper. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast the squash for 25 minutes, flipping the slices once after 15 minutes. (If the squash isn't golden enough for your liking after it's done roasting, set the oven to broil and let it brown for another 2 to 3 minutes.)
Put the almonds in a small baking dish and roast them in the oven along with the squash until they are fragrant and light brown, about 7 to 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle.
While the squash is roasting, peel and slice the oranges, cook some rice if using and make the vinaigrette.