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.

This recipe came about by accident when I was making my pumpkin focaccia with garlic chili oil recipe. I had a bunch of leftover roasted pumpkin and serendipitously spilled some garlic chili oil on the pumpkin and the rest is history.

Chili crisp is pretty easy to find at most major grocery stores in the Asian food section. Trader Joe’s even has their own version that is really good but isn’t as spicy as Fly by Jing which is a brand that is commonly found. You can also try making your own version with my chili crisp recipe.

You can use any long noodles for this dish. I used the Thai wheat noodles from Trader Joe’s which I highly recommend for the chewy texture.

Crispy Chili Noodles with Roasted Butternut and Sage

Roasted butternut squash with the heat of crispy chili noodles is a match made in heaven!

Servings people

Prep Time 15

Cook Time 25

Total Time 40

Equipment

Skillet
Chef's Knife
cutting board
baking sheet
Mixing bowls

Ingredients

8 oz package udon noodles
1 medium butternut squash* see note
½ Tbsp + 2 tsp olive oil divided
½ cup crispy chilis divided
10 sage leaves cut into ribbons
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste

Instructions

Peel the butternut squash (see note), cut it in half lengthwise, and scoop the seeds into a bowl reserved for later
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Cut the butternut into ¼” thick half-moon slices
Combine the butternut with ½ Tbsp of olive oil and 2 Tbsp 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 ¼ cup of the chili crisp and set aside
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
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
Prepare by portioning out noodles into four bowls and topping with butternut, sage leaves, squash seeds, and more crispy chili
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Notes

Did you know that you can eat butternut squash skins? After peeling the butternut squash I toss the skins in a little olive oil, salt, and pepper and then bake them in the oven with my squash. The skins should be watched so they don’t burn. I usually cook them for about 8 – 10 minutes turning them halfway through.

Course: Lunch, Main Course, Pasta

Cuisine: American, Asian

Keyword: Easy Recipe, entree, lunch, pasta, spicy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.