- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Olive oil
- Nonstick vegetable oil spray
- 1/4 cup balsamic vinegar
- 2 teaspoons (packed) dark brown sugar
- 2 2-pound butternut squash, peeled, halved lengthwise, seeded
- Coarse kosher salt
- 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
- 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips
- 8 ounces blue cheese (such as Maytag), coarsely crumbled
- 1/2 cup dried cranberries
- Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
- Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.