Roasted Butternut Laksa with Beansprouts

Preheat the oven to 180C.

Bring two pans of water to the boil, add stock to one and mix until dissolved..

Zest and juice the lime, reserving the correct amount of lime juice.

Finely chop the lemongrass, garlic and ginger.

Slice the butternut squash into slices, leaving the skin intact.

Julienne the snow peas and finely slice the fresh red chillies.

Place the butternut squash on a baking tray, drizzle with olive oil, season with salt, pepper and dried chilli flakes.

In a wok, stirfry the curry paste, garlic, ginger and lemongrass over medium heat for 1 minute.

Stir in the coconut milk and stock, and bring to a simmer.

Remove the boiling water from the heat, add the rice vermicelli, cover and set aside.

Add the snow peas and continue to simmer.

When the vermicelli are cooked, drain, and then add to the pan.

Stir in the sugar, zest and lime juice.

Remove the roasted butternut squash from the oven.

Remove the skin if desired and then stir into the laksa curry noodles.

Season with salt and pepper to taste and ladle into serving bowls.

Garnish with beansprouts and fresh red chillis as desired.