Cut squash in half lengthwise, peel and remove seeds; cut into ½” cubes.
Place in single layer on roasting pan and bake 20-30 minutes at 400°, or until fork tender. (Speedy option: Place in microwavable dish and microwave 8-10 minutes, covered.) Allow to cool.
On serving platter, layer mixed greens, roasted butternut squash, spicy pecans, dried cranberries and blue cheese crumbles.
Drizzle with pear gorgonzola vinaigrette. Serve additional dressing as desired.
Recipe furnished by Litehouse, Inc.