Peel, cut in half and remove seeds from squash. Chop into 2 inch pieces.
Toss with 4 T olive oil, sea salt and cinnamon.
Bake at 300° for 40 minutes and then test to make sure the cubes are easily pierced with a fork. Bake 10 more minutes if necessary. Cool the squash.
Toss the arugula thoroughly with the other 2 T olive oil. Then add the balsamic and toss.
Add the squash on top. Then break the walnut halves over the top. Enjoy!