4 cups Spiralized Butternut Squash ‘noodles’ , prepared using the 1/8-inch or 3mm noodle blade*
2 teaspoons Extra Virgin Olive Oil
4 tablespoons Unsalted Butter
10 medium fresh Sage Leaves
Salt and Pepper to taste
Optional garnish: freshly grated Parmesan cheese
Preheat oven to 400 degrees F.
Prepare a large baking sheet with parchment paper. Place the spiralized squash noodles on the parchment and drizzle with the olive oil. Gently toss to coat with the oil.
Bake for 7 minutes. Noodles with be softer but not completely soft, however they will continue to soften outside of the oven.
While noodles are cooking, melt the butter in a large skillet over medium heat, stirring constantly. Within 1-2 minutes the butter will begin to brown; add the sage leaves at this time, stirring to saute them until they are fragrant and darken. The entire process only takes 2-3 minutes. Remove from heat.
Toss the squash noodles in the browned butter to fully coat and serve immediately.