Roast the squash. Preheat the oven to 450*F. Slice the squash 1/4 inch thick, toss with a little olive oil, and roast for 10-15 min on the first side. Then flip with a spatula and do the same for the second side. Set it aside once it is finished.
While the squash is roasting, clean and prep the rest of the veggies. Also start a pot of water boiling for the asparagus and peas.
Blanch the asparagus and peas. Add the asparagus first, and boil for ~2 min, then add the peas and cook for another minute or so. When they are done, rapidly drain and put into extremely cold water to stop the cooking process.
Prepare the dressings.
Once the squash is done, turn the oven down to 350*F. Slice the bread in half to expose the soft center, and bake for about 5-10 minutes - until hot and lightly toasted.
Cut the bread into 1" cubes. Toss everything with the oil and vinegar dressing.
Serve immediately, with the creamy parmesan dressing on the side.
Notes: the original recipe called for roasted and peeled red peppers, but this is enough work as is. I skipped them, but if I wanted to use them I'd be pretty tempted to get them from a jar.