1/2 cup chopped Fisher® Chef’s Naturals Pecan Halves
1 package (25 ounces) frozen cheese ravioli
Boil water in a large pot. Meanwhile, heat 1 tbsp. butter in a large non-stick skillet over medium-high heat. Add squash and onion. Cook, stirring frequently, for 10 t0 15 minutes or until squash has softened and browned. Season with salt and pepper. Stir in sage and pecans. Remove from skillet and keep warm. Wipe skillet out with paper towel.
Cook pasta according to package directions.
Add butter to skillet. Heat over medium heat until butter smells nutty and begins to brown. Turn off heat. Stir in pasta, squash mixture, and brown butter together. Serve immediately.