Preheat oven to 450°F. In a medium bowl, combine blood orange juice and olive oil. Toss butternut squash in mixture and spread evenly on a baking sheet. Bake 25–30 minutes, turning once half way through cooking process. Remove squash from oven and toss with maple syrup. Return to oven and bake an additional 10–15 minutes to caramelize. Remove squash from oven and allow to cool. Set aside. To create vinaigrette, place egg yolk in a large mixing bowl. Using a wire whisk, whip egg for 1 minute. Add cane syrup, vinegar, onion, minced garlic, basil, thyme, 1 teaspoon black pepper, mustard and orange juice, stirring constantly until all ingredients are blended. Add oils in a slow, steady stream, whipping constantly until all is incorporated. Season to taste using salt, pepper and granulated garlic. Set aside. In a large bowl, combine baby arugula, ¼ cup pecans, half of goat cheese and half of the dressing, tossing to mix well. Add cooled squash and all remaining ingredients, tossing gently to incorporate. Serve immediately.