Preheat oven to 425°F (°C). Cut butternut squash lengthwise; remove and discard seeds. Brush with 2 tablespoons (30ml) of the olive oil, season with salt and pepper. Place squash cut-side down on large parchment-lined baking pan. Toss apple and pears with 1 tablespoon (15ml) of the remaining olive oil and season with Pumpkin Pie Spice. Set aside.