For the Squash:
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
2 pounds (about 8 cups) assorted squash (such as kabocha, red kuri and butternut), cut into 1-inch cubes
1½ tablespoons maple syrup
Kosher salt, to taste
Toasted pumpkin seeds, for garnish
For the Maple Syrup Vinaigrette:
3 tablespoons apple cider vinegar
Salt, to taste
3 tablespoons maple syrup
1½ teaspoons freshly grated ginger
⅓ cup extra-virgin olive oil
1. Make the squash: Preheat the oven to 325°. In a small bowl, combine the ginger, cinnamon, cloves and nutmeg.
2. On a foil-lined rimmed baking sheet, place the assorted squash and combine with the spices and maple syrup. Season with salt and toss until evenly combined. Cover the squash with foil and bake until tender, 30 to 35 minutes.
3. Meanwhile, make the maple syrup vinaigrette: In a small bowl, whisk together all of the ingredients until well combined.
4. Remove the squash from the oven and allow to cool for 10 minutes, still covered with the foil.
5. Transfer the squash to a serving bowl and gently toss with the maple vinaigrette. Garnish with the toasted pumpkin seeds and serve.