Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.
Puree mixture in a food processor. Stir in nutmeg, and season to taste.
Most root vegetables--and pumpkins--can serve as the basis for a puree an apple or pear added while sauteeing enhances the flavor. With the addition of a rich chicken stock, root-vegetable puree make comforting winter soups.