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To make the cake, heat oven to 350°F. Grease and flour a 10-cup bundt pan and set aside.
Sift both flours, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl. In a separate large bowl beat sugar and oil until smooth. Beat in eggs, one at a time, until completely incorporated, then add squash and vanilla and stir to combine.
Add dry ingredients to the wet ingredients and mix until just moistened and combined. Fold in walnuts and pour batter into prepared cake pan. Tap a couple times on the counter to even out the batter.
Bake in the middle of the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove to a wire rack. Let cool for 25 minutes then remove from the pan. If it won't come out let it sit for 10 more minutes, upside down, on the rack then try again.
While cake is cooling, combine the glaze ingredients in a medium bowl until smooth, adding another tablespoon or two of soy milk if too thick. The glaze should be thick enough to stick to the back of a spoon, but you should still be able to drizzle it.
Place cake on a cake stand or serving plate and drizzle glaze over the top. Serve warm or at room temperature. Cake will keep, covered, at room temperature for 5 days.