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Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
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Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
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Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
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Serve immediately with your favorite entrée or as a light main course.