Instructions: Remove skin and seeds from butternut squash; cut squash into 1-inch chunks. Melt butter in 12-inch skillet over medium heat. Add butternut squash chunks; cook 10 minutes, stirring occasionally. Add water, pears, ginger, Tabasco sauce and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until squash is tender.

This recipe yields 6 servings.

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