Cut kabocha squash in half and then scoop out the seeds.
Slice into ½ inch thick slices and brush with extra virgin olive oil.
Roast in a preheated 425 degree Fahrenheit oven, 10 minutes each side.
To make the salad dressing, cut 2 oranges in half and juice, add to a small jar with the olive oil.
Finely dice fennel fronds and add ½ tablespoon of the fennel to the jar with the maple syrup, salt and ginger powder.
Add a lid on the jar and shake, or whisk dressing together.
Peel and segment remaining two oranges and thinly slice the fennel bulb.
Toss arugula, fennel and dressing together.
Serve on a platter topped with roasted squash, orange segments, beets and pumpkin seeds. Enjoy!
