Butternut Squash Laksa

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1 butternut squash (3cm chunks)

1tsp dried chilli flakes

Sea salt, pepper & olive oil

1 onion or 2 banana shallots

3 garlic cloves

1 red chilli

1 fresh lemongrass stalk (optional)

1 thumb-sized piece fresh ginger

1 large bunch fresh coriander (stalks & leaves)

1tbsp sesame oil

1½tbsp fish sauce

1½tbsp soy sauce

1tsp turmeric

2 limes (zested & juiced)

800ml coconut milk

500ml organic chicken/veg stock

200g rice noodles

VEGETABLE OPTIONS

Mangetout

Pak choi

Baby corn

Edamame beans

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Heat the oven to 180°C/Fan 160°C/Gas 4.

Halve the squash, deseed, then cut into 3cm chunks (skin on or off) and put into a roasting tray. Sprinkle the dried chilli flakes, sea salt, pepper and olive oil over the squash and bake for 45 minutes, until softened.

Meanwhile, in a large pan add a glug of olive oil and over a low-medium heat, soften the onion and garlic for 5 minutes until translucent. Then finely chop or preferably whiz (in a nutribullet or food processor) the softened onion and garlic with the chilli, lemongrass, ginger, coriander stalks, sesame oil, fish sauce, soy sauce, turmeric and lime zest to a thin orange coloured paste.

On a medium heat stir the paste into the large pan or wok. Cook for 3-4 minutes, constantly stirring, before adding the coconut milk and chicken/veg stock (add the rice noodles at this stage if they require cooking).

Turn the heat down and simmer for about 15 minutes. 

Add the noodles and vegetables to the laksa, cover and simmer for a few minutes until cooked, then add the lime juice and finely chopped coriander leaves and divide between 4 bowls. 

Break over the pieces of roasted squash on top. If you like, also top with sliced red chilli and lime wedges.

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Recipe inspired by Jamie Oliver

Photo credit: @veggietab