Preheat the oven to 400 degrees. On a baking pan lay out the butternut squash on one side and the pears on the other. Drizzle the olive oil and salt on the squash, and the maple syrup, brown sugar and cinnamon on the pears.

Bake for about 25-30 minutes, tossing several times, under tender.

Using a food processor, puree the ingredients until smooth. You can also pulse it to make it chunkier.

Store in airtight container in the refrigerator.