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 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