Prep: 1. Preheat oven to 425 2. Cut squash in half lengthwise; scoop out seeds. Cut crosswise into 1/4-inch slices. (don't peel!) 3. Slice pears. Make: 1. Toss squash in a large bowl with pears, half the oil, salt and pepper. Spread on a large baking sheet. 2. Roast squash and pears until just tender, stirring once or twice, 20-25 minutes. 3. About 2 minutes before squash is done, over medium heat in a large skillet, stir in remaining half of the olive oil, water, brown sugar and chili powder. Add squash and pears; toss to coat. Serve.
If you like bacon, this is a great place to add a few slices. It's also delicious with your favorite toasted nuts or seeds sprinkled on top.