Preheat an oven to 375°F. Line a baking sheet with parchment paper and brush it lightly with oil.

In a small saucepan over medium heat, combine the butter, maple syrup, crystallized ginger, salt and pepper. Bring to a boil, stirring occasionally, until the mixture is smooth and blended, 4 to 5 minutes.

Cut each squash into quarters and scoop out the seeds and strings. Arrange the squash, cut sides up, on the prepared baking sheet, and season the squash with salt and pepper. Bake, brushing generously with the glaze every 15 minutes, until the edges of the squash are caramelized and the squash is tender when pierced with a fork, about 1 hour.

For the Yogurt:

Combine all the ingredients in a mixing bowl.