Cranberry Pecan Butternut Squash Noodles
Prep time
Cook time
Total time
Serves: 2
  • 2 TB butter
  • fresh sage, minced
  • ¼ C chopped Pecans
  • 2 C spiralized butternut squash
  • ¼ C dried cranberries
  • 1 TB goat cheese
  1. Melt butter in large skillet over medium heat.
  2. Add a pinch of sage and cook until fragrant.
  3. Add roughly chopped pecans and spiralized butternut squash to pan. Toss and cook about 3-4 minutes. Careful not to overcook.
  4. Add dried cranberries to pan, and a pinch of salt and pepper, and toss.
  5. Remove from heat.
  6. Top with about 1 TB crumbled goat cheese. Serve warm.
Recipe by Heather Hollandaise at