Cranberry Pecan Butternut Squash Noodles
Author: Heather Holland
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
- Melt butter in large skillet over medium heat.
- Add a pinch of sage and cook until fragrant.
- Add roughly chopped pecans and spiralized butternut squash to pan. Toss and cook about 3-4 minutes. Careful not to overcook.
- Add dried cranberries to pan, and a pinch of salt and pepper, and toss.
- Remove from heat.
- Top with about 1 TB crumbled goat cheese. Serve warm.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2018/10/cranberry-pecan-butternut-squash-noodles.html
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