Roasted Butternut Squash Laksa

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Roasted Butternut Squash Laksa

Total Laksa-ury with this weeknight cauli noodle roast butternut mint and basil Thai yellow curry treat.

Ingredients to serve 2

  • 150g x Smoked Chicken - flaked
  • 500g x Butternut Chunks
  • 1 sachet x Vegetable Stock
  • ½ x Chilli - sliced (use at your discretion)
  • 5g x Basil - leaves pulled from stem
  • 30g x Pumpkin Seeds
  • 50g x Bean Sprouts
  • ½ tin x Coconut Milk
  • 25g x Palm Sugar
  • 15g x Yellow Thai Curry Paste
  • 20ml x Fish Sauce
  • 1 x Lime Leaf
  • ½ x Lemon - cut into wedges
  • 250g x Cauliflower Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Smoked Chicken - flaked
  • 1kg x Butternut Chunks
  • 2 sachets x Vegetable Stock
  • 1 x Chilli - sliced (use at your discretion)
  • 10g x Basil - leaves pulled from stem
  • 60g x Pumpkin Seeds
  • 100g x Bean Sprouts
  • 1 tin x Coconut Milk
  • 50g x Palm Sugar
  • 30g x Yellow Thai Curry Paste
  • 40ml x Fish Sauce
  • 2 x Lime Leaf
  • 1 x Lemon - cut into wedges
  • 250g x Cauliflower Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and bean sprouts well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip

Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.

Step 1 - Roasted Butternut Laksa

Toss your butternut chunks in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 18 minutes, until lightly browned and tender. Heat a large casserole pan over med-high heat, add 3 quarter of you butternut (reserving your remaining butternut for serving) and rustically mash with a potato masher then proceed to add your vegetable stock, coconut milk, palm sugar, yellow Thai curry paste, fish sauce, lime leaves and water. Bring to the boil and allow to simmer for 8-10 minutes and thinning with milk if need be. Taste and season with salt and pepper. If you have a hand blender or blender you may proceed to remove your lime leaves and puree your laksa soup. Once your laksa is done add your flaked smoked chicken.

Step 2 - Sprouted Pumpkin Seed Salad

Toast your pumpkin seeds in your oven on a small oven tray for 4-5 minutes. Meanwhile toss your sliced chilli (at your discretion), basil leaves and bean sprouts in a medium mixing bowl. Once your pumpkin seeds have toasted add them to your salad.

To Serve

Divide your noodle amongst your servings, top with your hot laksa and sprouted pumpkin seed salad, remaining roasted butternut and lemon wedges on the side.