Chicken and Buttercup Squash Laksa

During October I love seeing the variety of pumpkins and squashes in the shops, they are all different shapes and sizes. My kids love to go pumpkin picking at our local farm.

We often buy a pumpkin to carve for Halloween, often forgetting we can cook and eat them too. They are so nutritious providing essential nutrients for us and our children.

The orange flesh is a powerhouse of vitamin C, carotenoids and vitamin A. An important antioxidant that helps cell growth, supports vision, protects us from disease and enhances the immune system. Squash is also high in fibre, which supports our digestion.

You can also eat the seeds, packed with iron, zinc, and magnesium. They are lovely toasted.

My friend gave me one of her homegrown Buttercup Squash's. Which I roasted and used in this recipe but you can use any type of pumpkin or squash.

Ingredients

1 Onion, finely chopped

2 Cloves garlic

1 Lemongrass

1cm Ginger

1 tsp Ground coriander

1 tsp Turmeric

1 tsp Smoked paprika

1tbsp Coconut oil

60g Red lentils

100g Frozen sweetcorn

1 tsp Green Thai curry paste or Thai 7 spice seasoning.

6tbsp Roasted buttercup squash or butternut, pureed

200ml Vegetable or chicken stock

1 tin Coconut milk

400g Roasted pumpkin to garnish

1 Aubergine, large dice

1 Courgette, large dice

Olive Oil

4-6 Chicken thighs, remove skin

1 Small bunch fresh coriander, chopped

1 tsp Reduced salt soy sauce

1 lime

Optional chilli if you or your child likes some heat

Method

Heat the oven to 180oC

Cut the squash/pumpkin into large chunks, place the squash on a baking tray and drizzle over some olive oil. Roast for 25-30 minutes. Puree at least 500g of the roasted squash in a blender, and freeze any leftovers for next time.

Place the diced aubergine and courgette on a baking tray and drizzle over some olive oil, roast for 15-20 minutes.

For the Laksa, put the garlic, ginger, lemongrass, turmeric, ground coriander, paprika and coriander stalks, (optional chilli) in a food processor or blender and blitz to a paste.

Put the coconut oil and onion in a pan and fry for 5-7 minutes until golden.

Add the stock, coconut milk, pureed squash/pumpkin, pureed lemongrass mix, thai spice/paste, soy and red lentils to the pan and stir.

Add the chicken and cook for 20 minutes on low heat, check the chicken is cooked thoroughly before serving. Add the sweetcorn, fresh coriander and lime for the last 10 minutes.

Slow Cooker: If you have a slow cooker, set it to low heat, for 5 hours. Add onions, chicken, coconut oil, stock, coconut milk, pureed squash, pureed lemongrass mix, thai spice/paste, soy and red lentils to the slow cooker. Add the sweetcorn, fresh coriander and lime for the last 10 minutes.

Serve with either brown rice or noodles. Top with steamed broccoli, roasted squash, aubergine and courgette.