SALAD\r\n3 cups thickly sliced (1/2 inch) peeled halved butternut squash\r\n1 tablespoon plus 2 teaspoons vegetable oil, divided\r\n1/4 cup packed brown sugar\r\n2 teaspoons water\r\n1/4 teaspoon freshly ground pepper\r\n1/2 cup walnut halves\r\n6 cups torn romaine lettuce\r\n1 cup (4 oz.) crumbled Gorgonzola cheese\r\n\r\nVINAIGRETTE\r\n1 tablespoon port or cranberry juice\r\n1 teaspoon balsamic vinegar\r\n1/2 teaspoon Dijon mustard\r\n1/4 teaspoon dried thyme\r\n1/8 teaspoon salt\r\n1/8 teaspoon freshly ground pepper\r\n1 tablespoon minced shallots\r\n2 tablespoons walnut or olive oil\r\n\r\n1. Heat oven to 400°F. In shallow 15x10-inch baking pan, toss squash with 2 teaspoons of the vegetable oil. Bake 45 minutes or until golden brown, turning halfway through.\r\n2. In small bowl, whisk together port, balsamic vinegar, mustard, thyme, salt and 1/8 teaspoon pepper; whisk in shallots. Slowly whisk in walnut oil until blended.\r\n3. In medium skillet, stir together remaining 1 tablespoon vegetable oil, brown sugar, water and 1/4 teaspoon pepper. Cook over medium heat, without stirring, until mixture is bubbling. Stir in nuts; cook an additional 30 seconds or until nuts are light brown. Turn out onto parchment paper; separate nuts with fork. When cool, break apart.\r\n4. When squash is roasted, in large bowl, toss lettuce with vinaigrette. Place lettuce on serving platter. Top with squash; sprinkle with cheese and candied walnuts. Serve immediately.