Pumpkin Chilli Crisp Noodles
Fiery chilli crisp noodles tossed with green spring onions and earthy roasted pumpkin
Fiery chilli crisp noodles tossed with green spring onions and earthy roasted pumpkin
This year I managed to grow a few pumpkins in my garden. Whilst the pumpkins I've grown in my garden (check out the pic below) won't last long my local supermarket now sells Hokkaido pumpkins or red Kuri squash pumpkins. In France they call these pumpkins "potimarrons" and "marrons" in French also means chestnuts which is a good way of describing the flavour of the pumpkins when they get roasted. The easiest (and in my opinion the tastiest) way of eating them is to simply chop them up, toss them in some olive oil with a pinch of salt and roast them. Roasting them brings out an utterly delicious nutty sweetness similar to roasted chestnuts. I simply can't get enough and usually roast a huge batch and keep the rest in the fridge to throw into dishes.
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