Roasted Butternut Laksa with Beansprouts

Preheat the oven to 200 degrees Celsius. Place the sliced butternut squash on a baking tray, drizzle with olive oil, and season with a pinch of salt and dried chilli flakes. Roast for 20-25 minutes until tender and slightly caramelized.

Prepare the vegetable stock by dissolving a stock cube in 450-500ml of boiling water per person, stirring until fully dissolved. Set aside.

While the squash roasts and stock settles, heat a splash of olive oil in a large pot over medium heat. Add finely chopped ginger, garlic, and lemongrass, and sauté for 2-3 minutes until fragrant.

Stir in the Thai red curry paste (use according to taste) and cook for another minute. Gradually add the prepared vegetable stock (150ml per person) and coconut milk, stirring continuously to combine smoothly.

Bring the broth to a simmer, then add the julienned snow peas and half of the thinly sliced red chilli. Allow to simmer gently for 10 minutes. Meanwhile, soak the rice vermicelli in boiling water for 3-4 minutes, then drain.

Remove the roasted butternut squash from the oven and add it to the simmering laksa broth. Stir in the lime juice and brown sugar to taste. Adjust seasoning with salt and more chilli flakes if needed.

To serve, place a portion of rice vermicelli in each bowl. Ladle the hot laksa broth and vegetables over the noodles. Top with beansprouts and the remaining slices of red chilli. Serve immediately.