Pic of Squash laksa with noodles

Squash laksa with noodles

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Vegetarian mains

Squash laksa with noodles

Main Serves 2 30 min
Laksa is a comforting noodle bowl: a spiced coconut broth with vegetables and/or meat. In this case the star of the show is seasonal squash. Butternut squash can vary a little in size, but use approximately half, once peeled.


  • 1 tbsp toasted sesame oil
  • 2 tbsp red Thai curry paste
  • 1 tsp turmeric
  • 1 tbsp tamari
  • 400ml tin coconut milk
  • 1 tsp bouillon powder
  • 400g butternut squash, prepped weight, about half a squash.
  • salt
  • 100g chard
  • 15g coriander
  • 30g roasted and salted peanuts
  • 140g udon noodles
  • 1 lime


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Put a saucepan of salted water on to boil. Pop the other saucepan on a gentle heat and add the sesame oil, Thai curry paste, turmeric and tamari. Cook for 1 min, until it starts to smell fragrant.
  • Step 2

    Add the coconut milk and 300ml water. Bring to a gentle simmer. Add the bouillon powder and stir until dissolved. Cook on a very low simmer while you continue.
  • Step 3

    Peel the squash. Dice into 2cm chunks and add it straight to the coconut milk. Season with a little salt and simmer for 20 mins.
  • Step 4

    Meanwhile, roughly shred the chard, stalks and all. Roughly chop the coriander leaves. Coarsely chop the peanuts.
  • Step 5

    When the laksa has 7 mins left stir the noodles into the pan of boiling water. Cook for 7 mins, until tender (or according to the packet instructions).
  • Step 6

    Meanwhile, add the shredded chard to the laksa for the last few mins to soften and wilt.
  • Step 7

    Drain the noodles and divide between 2 deep bowls. Ladle in the hot laksa, making sure to divide the squash and chard equally. Garnish with the peanuts, coriander and fat wedges of lime for squeezing.