Bring a large pot of salted water to a boil and preheat your oven to 350 degrees.
While you wait for the water to boil, peel and chop up the squash.
Add the squash to the boiling water, and boil until the squash is tender but still a little firm (5 minutes or so.)
Lay the almonds flat on a baking sheet and place in the oven, until they are lightly toasted (2-3 minutes.) Set aside.
Melt the butter in a large sauce pan over medium heat, and stir in the honey, diced ginger and a squeeze of fresh orange juice.
Add the squash into the butter mixture and stir until it is evenly coated in the glaze.
Continue cooking the squash until it is fork tender and the outside is caramelized and golden (about 5 minutes.)
While the squash cooks away, mix 2 Tbsps fresh orange juice, 1 Tbsp olive oil, 1 Tbsp honey, 2 tsps apple cider vinegar and a pinch of salt in a small bowl. Set aside.
Once the squash is finished, transfer it to a large mixing bowl.
Add in the diced red onion, toasted almonds, feta cheese and diced basil.
Pour the vinaigrette over the squash and gently toss.