How to Make It
Preheat the oven to 375°. On a rimmed baking sheet, toss the squash wedges with 2 tablespoons of the olive oil and the parsley, marjoram and thyme. Season with salt and pepper and spread the squash in a single layer. Roast for 20 to 25 minutes, turning once, until just softened. Sprinkle 1 tablespoon of the maple sugar over the squash and roast for 15 minutes longer, until the sugar just starts to caramelize. Flip the squash, sprinkle with the remaining 1 tablespoon of maple sugar and roast for 15 minutes longer, until the pieces are tender and golden. Let cool.
In a large bowl, whisk the vinegar with the shallot and remaining 1/4 cup of olive oil. Add the greens, toss to coat and season with salt and pepper. Transfer the greens to plates or a platter and arrange the squash on top. Shave hard cheese over the salad and serve.