1.Preheat the oven to 425.

2.Start Boiling a large pot of water.

3.Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel and set aside. And discard most of the bacon fat.

4.Add the brussel sprouts to pan. Add salt and pepper sauté for 2-3 minutes. Then move the brussel spouts to the oven for 8-12 minutes…Do you best to have the brussel sprouts cut side down before you put them in the oven.

5.Meanwhile, Your water should be boiling add a good amount of salt, water should be as salty as the ocean. Add the pasta.  Cook pasta just short of al dente, about 3-6 minutes. Reserve at least 1 cups of the pasta water before draining the pasta in a strainer.

6.Take the brussel sprouts out of the oven and transfer to plate and set aside for now.

7.Put the pan back on a burner (Caution it will be hot) and add the Squash Pasta sauce to the same pan to heat up over medium high heat.  Add a splash of the pasta water.

8.Once it comes to a small simmer add in the ravioli to the sauce, and continue to cook. And mix well so it is fully coated. If you are having trouble coating the ravioli add another splash of pasta water. 

9.Plate and combined.

1.Add the ravioli to the plate.

2.Top with the roasted brussel sprouts.

3.Top that with the pecans.

4.Optionally Top with parmesan cheese.