Remove skin and seeds from butternut squash; cut squash into 1-inch chunks. Melt butter in a 12-inch skillet over medium heat. Add squash chunks and cook 10 minutes, stirring occasionally.
Add water, pears, TABASCO® Sauce, salt, and ginger and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until squash is tender.
Makes 6 servings.