Red Cabbage Salad With Butternut Squash And Pears

1 small butternut squash (about 1 pound)
2 firm ripe pears, washed
1 Tbsp butter, melted
3 cups finely chopped red cabbage
1 small Granny Smith apple, chopped
1/4 cup chopped walnuts, toasted
1/2 cup raspberry or regular vinaigrette dressing

Get out broiler pan and spray with cooking oil.
Peel the squash, cut in half lengthwise and scoop out the seeds and discard.  Cut squash into 1/2 inch slices, crosswise.
Cut pears in half lengthwise, then into 8 wedges, then cut out core and seeds from wedges.
Brush squash and pears with melted butter.
Preheat broiler.
Place squash on broiler pan; place pan on rack about 3 inches from heat and broil for 3 minutes, remove from oven and turn each piece over.
Now add the pears to the broiler pan; put on rack and broil 3 more minutes or until squash is tender and pears are hot.
Place chopped red cabbage on a large platter or salad bowl.
Top with hot squash and pears.
Add chopped apple and walnuts, then drizzle vinaigrette dressing evenly over entire salad.
Toss and serve immediately.