Mix together the balsamic vinegar, mustard, salt, honey, turmeric and ginger and then slowly stir in the olive oil. Set aside.
Peel the ginger and mince into tiny pieces.
Toss with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, until fork tender. (If you over-roast, they can become mushy)!
Preheat the oven to 400 degree. With a vegetable peeler, remove the skin on the squash. Slice the squash in half the long way and scoop out the seeds and goop. Cut into small bite-sized cubes. (If using delicata squash, see notes).