Crispy Chili Noodles with Roasted Butternut and Sage

If you haven’t tried butternut squash with some heat then you need to make this recipe now! The sweetness of the roasted butternut squash combined with the spiciness of the chili crisp is a match made in heaven.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F

Step 2

Peel the butternut squash (see note), cut it in half lengthwise, and scoop the seeds into a bowl reserved for later

Step 3

Cut the butternut into ¼” thick half-moon slices

Step 4

Combine the butternut with ½ Tbsp of olive oil and 2 Tbsp of the crispy chili

Step 5

On a parchment-lined baking sheet spread the butternut into a single layer and bake for 20 minutes or until browned flipping halfway through

Step 6

While the butternut is cooking prepare noodles according to the package directions

Step 7

When noodles have finished cooking toss them with ¼ cup of the chili crisp and set aside

Step 8

Rinse squash seeds and dry them with a paper towel and toss with 1 tsp olive oil, garlic powder, smoked paprika, and salt and pepper to taste

Step 9

In a medium skillet over medium heat add 1 tsp of oil and when the oil is hot toss in the squash seeds and sage leaves and cook stirring often until crispy and beginning to brown; about 5 minutes

Step 10

Prepare by portioning out noodles into four bowls and topping with butternut, sage leaves, squash seeds, and more crispy chili

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