Preheat the oven to 400°F.
Arrange the squash in an even layer across a small baking sheet. Drizzle with the olive oil and sprinkle with the salt. Place the baking sheet in the oven and roast for 15 minutes or until the squash is fork-tender. Set aside.
Pour the neutral oil into a small saucepan and place over medium-low heat. Add the garlic and ginger and saute until fragrant, about a minute. Add the soy sauce and honey and bring to a rapid simmer.
In a small bowl, whisk to combine the water and cornstarch. Whisking constantly, stream the cornstarch mixture into the simmering soy sauce mixture and continue to whisk until the sauce is thick and glossy. Take the sauce off of the heat and stir in the lime juice. Pour the sauce over the meatballs and toss to coat. Set aside.
Remove the casings from the sausages and, using a ½ teaspoon as a guide, roll the meat into mini sausages. Place the wok over medium-high heat until smoking, add the sausages and cook, shaking the wok frequently, until golden and firm. Using a slotted spoon, transfer the sausages to a bowl and set aside.
Add the shallots, carrots, and cabbage to the wok. There should be enough fat in the wok to fry your veg in, but if it is looking dry, feel free to add additional oil. Fry the veg until the shallots are just translucent. Add the snap peas and chilies, if using, and fry for a few minutes more.
Turn the heat to low and add the rice and meatballs. Toss to evenly disperse all the ingredients. Taste and season with additional soy sauce, if necessary.
Take the rice off of the heat and add the mint, cilantro, and scallions and toss. Spoon the rice into bowls and garnish with additional mint and cilantro leaves, if desired. Serve immediately.