Peel and seed butternut squash and set aside.
Combine spices with olive oil and mix into a paste.
Toss squash with spices and spread out onto a baking sheet.
Season with salt and pepper and roast at 400 degF until tender.
Caramelized Shallot Vinaigrette
In a sauté pan, caramelize shallots in butter until golden brown.
Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
Remove pan from the stove and allow to cool until room temperature.
Combine shallot mixture with Dijon mustard in a food processor and puree.
Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.
Top warm butternut squash with goat cheese.
Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
Garnish plate with a drizzle of vinaigrette and serve.