Peel and cut a butternut squash into cubes. Toss the cubes with 2 Tbs. olive oil, optional 1 tsp. salt, ½ tsp. dried sage, ½ tsp. dried rosemary ¼ tsp. black pepper. on a baking sheet at 450 degrees for 30 minutes, turning the pan halfway through, until tender.
heat 1 Tbs. oil in a large skillet. Add 1 diced onion and 2 diced pears, season with salt, rosemary, sage and black pepper, and saute for 5 minutes or until the pears are tender. When the squash is tender, transfer it to the skillet with the onions and pears. Mix together, adjust for seasoning and serve warm.