Preheat the oven to 425°F (220°C).

In a large bowl, toss the cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt until well-coated. Spread evenly on a rimmed baking sheet.

Roast the squash for about 35 minutes, tossing halfway through, until tender and slightly caramelized.

In the last 5 minutes, toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes.

Combine maple syrup, fresh orange juice, fresh sage, apple cider vinegar, and remaining cinnamon in a bowl. Pour over toasted walnuts and cook for an additional 1-2 minutes until coated.

Transfer roasted squash to a platter, drizzle with residual juices, and sprinkle candied walnuts on top before serving.