2 T. extra virgin olive oil
4 c. pre-packaged butternut squash “noodles” (or make your own)
3 T. unsalted butter
1½ T. fresh sage, chopped
2 t. ground cinnamon
Sea salt and freshly ground black pepper, to taste.
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.
Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
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.
Serve immediately with your favorite entrée or as a light main course.