Heat two tablespoons of olive oil in a large pan 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 the remaining olive oil to the pan, along with the chopped sage and cinnamon. Cook until fragrant, approximately 2-3 minutes, stirring frequently.
Return the butternut squash noodles to the pan and toss to coat in the sage-cinnamon mixture. Remove from heat and season with salt and black pepper, to taste.
Serve immediately with your favorite entrée or as a light main course.