Preheat the oven to 400°

In a large mixing bowl, coat the butternut squash with the ghee, salt and pepper. Spread in a single layer on a baking sheet and bake until caramelized and tender, about 35-30 minutes.

Meanwhile in a small skillet over medium heat, toast the walnuts until golden brown and set aside.

Place the balsamic vinegar in a small saucepan and bring to a low simmer. Cook until the vinegar has thickened and is reduced by about half.

Preheat a grill to medium high heat.

Rub the radicchio with olive oil and season with salt and pepper. Grill until wilted and charred, about 5 minutes per side.

Plate the radicchio with the squash and sprinkle with toasted walnuts. Drizzle the balsamic reduction on top and enjoy!