Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread the butternut squash in a single layer on the baking sheet. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes, stirring periodically, until the squash is brown around the edges and tender when pierced with a fork.
In a small bowl, whisk together vinaigrette ingredients, set aside.
Gently add the butternut squash into a large mixing bowl and add the peas, bell pepper, jalapeño pepper, oregano, parsley, salt, and pepper, and 1/2 c of the vinaigrette to taste.
Serve over greens or as a side dish, sprinkle with the goat cheese.