Preheat oven to 450°.
Toss the butternut squash with enough olive oil to coat the squash and add the salt, cayenne pepper and ginger.
Place on a parchment-lined baking sheet. Roast 30–45 minutes or until the squash is tender and starting to caramelize. Remove from the oven and allow to cool.
Reduce oven temperature to 350°.
Meanwhile, in a medium bowl, whisk together the vinegar, mustard, honey, cinnamon, 1 teaspoon salt and black pepper. Slowly drizzle in the ½ cup of olive oil to create an emulsion. Taste and adjust seasoning. Set aside.
Toss the cubed bread in a bowl with a few tablespoons of olive oil. Spread out onto a baking sheet and toast in the oven until crusty on the outside and soft in the center.
In a large mixing bowl, combine the warm bread and squash. Toss together with the sage and toasted hazelnuts. Stir in the vinaigrette.
Top with the fontina cheese and serve immediately.