Squash and Pear Bake

From the Dairy Free cookbook

1 large butternut squash
1 16 oz. can pear halves in light syrup
1/2 c. brown sugar
2 T. butter or sub

Bake squash at 375 degrees for 45 minutes until tender but still somewhat firm.  Reduce heat to 325.  Peel and slice into 1/2 inch chunks, discarding seeds.  Grease a glass baking dish.  Distribute squash chunks and pear halves into dish.  Sprinkle with brown sugar and dot with butter.  Bake for 30 minutes or until squash is completely soft and topping is slightly browned.