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Preheat oven to 325 degrees. Rub cut sides of squash with 1 tablespoon olive oil and season with sea salt and pepper. Rub ginger over cut sides of squash and into flesh. Lay squash on baking sheet, cut side down, and roast 15 minutes, until it starts to soften. Turn squash, cut side up, and roast 17 minutes longer, until tender; then transfer to a work surface and let cool slightly. Increase oven temperature to 425 degrees. Cut squash into 1 1/2-inch-thick wedges. Oil baking sheet with 1 tablespoon olive oil and arrange squash and pear slices on it; roast 25 minutes, turning halfway through, until golden and serve.