Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with foil and spray with Nonstick Cooking Spray (to taste).
Place Butternut Squash (20 ounce) on the baking sheet and spray squash with Nonstick Cooking Spray (to taste). Sprinkle Ground Cinnamon (to taste) and Salt (to taste) over the squash. Roast for approximately 30 mins, then remove from the oven to cool.
Meanwhile, chop Romaine Lettuce (2 head) and place them plus Pomegranate Seeds (to taste), Sliced Almonds (to taste), and Gorgonzola Cheese (to taste) in a large serving bowl and set aside.
To a jar with a lid, add the Orange Juice (1/2 cup), Olive Oil (2 tablespoon), Maple Syrup (1 tablespoon), Ground Cinnamon (1/4 teaspoon), and Salt (1/4 teaspoon). Combine by shaking vigorously.
Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!