To get the right amounts here, I took a small to medium sized butternut squash, sliced it down the middle, and removed the seeds. Then I peeled two pears and sliced them down the middle and cored the seeds and stem. I placed both, skin side down, in a pan with a shallow amount of water, covered the pan, and baked at 350°F (175°C) for one hour. I scraped the butternut squash so it got pureed, and I mashed the pears together. You can cook them using whatever method works best for you, just be sure the total yield is three cups.