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Roasted butternut squash with the heat of crispy chili noodles is a match made in heaven!
Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]
Ingredients You Need for Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]
- 8 oz package udon noodles
- 1 medium butternut squash
- 1/2 tablespoon and 2 teaspoons olive oil, divided
- 1/2 cup crispy chilis divided
- 10 sage leaves cut into ribbons
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
How to Prepare Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]
- Peel the butternut squash (see note), cut it in half lengthwise, and scoop the seeds into a bowl reserved for later.
- Cut the butternut into 1/4” thick half-moon slices.
- Combine the butternut with 1/2 tablespoon of olive oil and 2 tablespoons of the crispy chili.
- On a parchment-lined baking sheet spread the butternut into a single layer and bake for 20 minutes or until browned flipping halfway through.
- While the butternut is cooking prepare noodles according to the package directions.
- When noodles have finished cooking toss them with 1/4 cup of the chili crisp and set aside.
- Rinse squash seeds and dry them with a paper towel and toss with 1 teaspoon olive oil, garlic powder, smoked paprika, and salt and pepper, to taste.
- In a medium skillet over medium heat add 1 teaspoon 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.
- Prepare by portioning out noodles into four bowls and topping with butternut, sage leaves, squash seeds, and more crispy chili.
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