Slice butternut squash in half lengthwise; remove seeds. Cut squash into 1-inch
Toss with olive oil, salt and pepper.
Spread onto a 15 x 10-inch baking sheet.
Bake for 15 minutes. Flip wedges; bake for 10-15 minutes longer or until tender and lightly browned.
Place radicchio in large serving bowl. Drizzle with reserved dressing;
gently toss to coat. Top with squash, blue cheese and nuts.