Prep: Cut the butternut in half, hamburger style. We'll only be using the top half. Peel off the skin with a vegetable peeler.
Spiralize: Switch your spiralizer to the largest noodle setting. Center the butternut squash on your spiralizer, then apply steady, strong pressure and spiralize it!
Pine Nuts: In a large sauté pan, toast pine nuts over medium/high heat until lightly browned, 3 to 5 minutes. Remove from pan and set aside.
Sage: Add 1 Tbsp oil to the large sauté pan (still over medium/high heat). Heat oil then add sage leaves (they should immediately start bubbling, if not, heat oil more). Fry sage until lightly browned, 1 to 2 minutes. Remove from oil and set on a paper towel.
Sauce: In a small saucepan, heat gorgonzola and cream until warm, whisking to evenly combine.
Cook Butternut: Add remaining 1 Tbsp of oil to a large sauté pan over medium heat. Add butternut noodles and cook until they’re tender, 7 to 10 minutes. Alternatively, toss them with oil and roast in the oven at 425°F for 10 minutes. (Roasting keeps them nicer looking, sautéing is faster)
Assemble: Add cream sauce, pine nuts, and cranberries to the saucepan with the noodles and gently toss to combine. Serve warm, topped with crushed sage leaves. Season with fresh ground black pepper.