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*You don't have to use all (4) varieties of squash here -- any variation will be great! Delicata, kabocha, and red kuri squash don't require peeling, and add a wonderful texture and color. I definitely recommend using at least one of them.
8 cups winter squash cut into 1½" cubes (I used 2 cups each red kuri, kabocha, delicata, and butternut varieties)*
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
2 teaspoons chili powder
¼ teaspoon cayenne pepper
For the vinaigrette:
2 tablespoons apple cider vinegar
2 tablespoons fresh orange juice
1½ tablespoons maple syrup
1 teaspoon dijon mustard
3 tablespoons extra virgin olive oil
salt and pepper, to taste
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