The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted squash laksa
If you’ve never tried the South East Asian noodle soup, it’s better laksa than never! Rice noodles and chunks of roasted butternut squash, pepper and onion, stirred into a fragrant garlic, ginger, lemongrass and lime broth. Simply scatter with coriander and sliced chilli and grab your spoon.
SWK: Source of fibre
Plants 6
SWK: Source of protein
Serving size
Ingredients
- 1 small butternut squash
- 1 pepper
- 1 onion
- 3 shallot
- 2 garlic clove
- 4cm fresh ginger
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 chilli
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 503
Protein: 17g
Carbs: 106g
Fat: 3.5g
Ingredients
- 1 large butternut squash
- 2 pepper
- 2 onion
- 5 shallot
- 4 garlic clove
- 8cm fresh ginger
- 2 x chilli
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 480
Protein: 16g
Carbs: 101g
Fat: 3.4g
Roasted squash laksa
If you’ve never tried the South East Asian noodle soup, it’s better laksa than never! Rice noodles and chunks of roasted butternut squash, pepper and onion, stirred into a fragrant garlic, ginger, lemongrass and lime broth. Simply scatter with coriander and sliced chilli and grab your spoon.
Cook time:
40 mins
Cuisine:
Asian
Food group:
Dairy
Allergens: Milk, Celery
Cooking Instructions
Roast the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Deseed the peppers and dice into 2cm squares. Peel the onions and cut each into 6 wedges.
- Put the squash, peppers and onion wedges on a baking tray lined with baking paper and spritz with cooking spray. Roast for 25-30 mins until soft and golden.
Make the soup base
- Meanwhile, boil a half-full kettle.
- Peel and finely dice the shallots, and peel and crush the garlic. Finely grate the ginger. Thinly slice the chillies (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the shallots for 3 mins, then add the garlic, ginger and lemongrass purée and cook for 1 min.
- Crumble in the stock, add half the sliced chillies (to taste), pour in 250ml boiled water (400ml for 4 portions) and stir well.
Cook the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
- At the same time, juice the lime, and finely chop the coriander.
Bring everything together
- Add the noodles to the soup along with the roasted veg, the lime juice (to taste) and half the coriander. Cook for 1 min.
- Remove from the heat, leave to cool a little and stir in the yogurt.
Plate up
- Sprinkle the laksa with the remaining coriander and chillies (to taste).