Prepare a medium size butternut squash, about 1 pound or so, for roasting by cutting in half lengthwise and scooping out the seeds and fibers. Place cut side down on a baking sheet that has been oiled or lined with parchment paper .
Bake in a 400°F oven until a sharp knife penetrates easily, 45 minutes to one hour.
Remove from the oven and let cool enough to handle. Scoop out the flesh and purée through a food mill.
Peel, quarter, core and dice fine 2 firm, ripe pears. Stir the pears into the squash purée. Place the squash mixture in a heavy bottomed sauce pan over medium low heat. Season with salt and pepper and 3 or 4 Tablespoons of butter or olive oil. Stir frequently until heated through.