Larb Gai with Roasted Squash – A Thai Twist You’ll Love

Larb Gai with Roasted Squash is not just a meal it’s an elevated, flavor-rich experience that marries the zesty essence of Thai chicken salad with the sweet depth of roasted squash. From the first bite, this dish offers contrasts that somehow make perfect sense: spicy yet soothing, tangy yet earthy, light yet filling. But where did this magic come from?

This culinary adventure starts with JustThaiRecipes, a food blog crafted by Lina and her partner, inspired by their deep-rooted love for Thai food. As told on their About Page, Lina’s passion for capturing the spirit of Thailand’s bustling food scene shines through every recipe. Her aim is to bring the real taste of Thai home cooking to families everywhere—and Larb Gai with Roasted Squash fits that mission beautifully.

Combining comforting roasted squash with traditional chicken larb, this dish stands as a contemporary Thai fusion that remains authentic. Whether you’re craving a new way to eat clean or looking for an exciting twist on a Thai classic, this recipe delivers. Let’s break down exactly how to bring this masterpiece to your plate.

Table of Contents

Table of Contents

What Is Larb Gai with Roasted Squash and Why It Matters

The Meaning Behind Larb Gai

Larb Gai, also spelled Laab Gai or Laap Gai, is a Thai and Lao dish rooted in family gatherings and celebratory meals. Traditionally, it’s a spicy minced chicken salad that incorporates toasted rice powder, herbs like mint and cilantro, and a balance of sweet, sour, and salty flavors from lime juice, fish sauce, and sugar. It’s a symbol of joy and abundance, typically served with sticky rice and raw vegetables.

The word “larb” translates loosely to “minced meat salad,” and “gai” means chicken. It is a dish known for being bold and fresh, and it’s highly adaptable to personal taste.

Why Add Roasted Squash?

Roasted squash—especially butternut or kabocha—adds a soft, sweet creaminess that complements the heat and tang of larb gai. Roasting brings out its natural sugars, and when combined with zesty lime and fresh herbs, it rounds out the flavor in a totally satisfying way. This twist not only makes the dish visually appealing with orange-gold hues but also brings in added nutrition and complexity.

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Ingredients and Internal Links for Inspiration

The Core Components of This Dish

For the Roasted Squash:

• 1 small butternut squash (or kabocha), peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp ground black pepper

For the Larb Gai:

• 1 lb ground chicken (preferably thigh for juiciness)
• 2 tbsp uncooked jasmine rice (for toasting and grinding)
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1–2 tsp palm sugar (or regular sugar)
• 1–2 Thai chilies or red pepper flakes
• ½ red onion, thinly sliced
• 3 green onions, chopped
• ¼ cup mint leaves
• ¼ cup cilantro leaves
• ¼ cup Thai basil (optional)

To Serve:

• Roasted squash cubes
• Butter lettuce or cabbage leaves
• Extra lime wedges
• Crushed peanuts (optional)

Inspiration from Other Thai Dishes

For those who are curious to explore similar dishes, check out our Thai Chicken Cabbage Salad, a refreshing and crunchy dish that plays with textures just like Larb Gai with Roasted Squash does. You can find it here: Thai Chicken Cabbage Salad

Another great companion recipe is the Thai Coconut Chicken Stew, a warming meal perfect for colder months: Thai Coconut Chicken Stew

Looking for something lighter? Try our How To Make Thai Chicken Salad with Apples and Peanut Dressing. This vibrant dish pairs fruit with spice for a healthy, flavorful lunch idea: Thai Chicken Salad with Apples

How to Make Larb Gai with Roasted Squash at Home

Roasting the Squash the Right Way

Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper until every piece is evenly coated. Spread them on a baking tray and roast for 25–30 minutes. The goal is to have golden edges and a soft center that melts in your mouth.

Creating Toasted Rice Powder

In a dry skillet, toast two tablespoons of jasmine rice over medium heat. Stir constantly until the grains turn golden and release a nutty aroma. Cool slightly, then grind them into a coarse powder using a spice grinder or mortar and pestle. This rice powder adds a signature crunch and depth to your larb gai.

Cooking the Chicken and Combining the Flavors

Cook your ground chicken in a non-stick skillet until no longer pink. Remove from heat and stir in fish sauce, lime juice, sugar, toasted rice powder, and chili slices. Then add in your sliced onions, chopped green onions, mint, cilantro, and Thai basil. Taste and adjust with more lime juice or fish sauce as needed.

Place the roasted squash onto your serving dish and layer the warm larb mixture on top. Serve with butter lettuce or cabbage leaves for wrapping, lime wedges on the side, and a sprinkle of crushed peanuts if desired.

What the Experts Say About Chicken Larb

Several respected Thai food bloggers and chefs have explored the complexity of chicken larb. Hot Thai Kitchen, run by Thai chef Pailin Chongchitnant, offers a detailed guide to the traditional preparation of Laab Gai with insights into ingredient balancing and regional variations.

Another great source is Rachel Cooks Thai, who focuses on authentic, homestyle Thai recipes, including a chicken larb salad that highlights the importance of fresh herbs and correct seasoning.

You can also explore a more fusion-style version at Thai Caliente, where they integrate contemporary flavor twists and serving ideas.

Flavor Pairing and Serving Suggestions

Best Ways to Serve Larb Gai with Roasted Squash

Traditionally, larb is eaten at room temperature or warm, wrapped in lettuce leaves or with sticky rice. For a modern twist, try serving this with jasmine rice or even as a taco filling using cabbage wraps. You can also pile it over roasted squash for a composed plated dinner.

Pair it with a crisp Thai iced tea or herbal lemongrass drink. For a fuller Thai dinner experience, serve alongside green papaya salad or mango sticky rice.

How This Dish Compares to Thai Pumpkin Coconut Soup

Larb Gai with Roasted Squash and Thai pumpkin coconut soup are both soul-warming Thai dishes, but they serve different cravings. Thai pumpkin coconut soup is rich, creamy, and perfect for cooler months. It usually blends pumpkin purée with coconut milk, lime juice, ginger, and spices.

Compared to larb gai, Thai pumpkin coconut soup provides a smoother, more comforting texture, while larb gai is all about contrast—crunchy, tangy, and herbaceous. But they complement each other beautifully when served together in a Thai-inspired meal.

The two dishes also use overlapping ingredients like lime juice and Thai herbs, which can streamline your shopping list. The creamy nature of Thai pumpkin coconut soup balances the brightness of larb gai, giving your taste buds both excitement and comfort.

Incorporating Thai pumpkin coconut soup into your meal plan also introduces more ways to use squash and herbs. This is especially handy if you’re batch-cooking or meal-prepping for the week. You can enjoy Thai pumpkin coconut soup as a starter, then serve larb gai with roasted squash as the main.

Cooking both dishes on the same day allows you to highlight the full spectrum of Thai cuisine: the silky, spicy creaminess of Thai pumpkin coconut soup and the bold, juicy crispness of larb gai. Use leftover roasted squash in the Thai pumpkin coconut soup for added texture.

The more you explore Thai pumpkin coconut soup, the more you realize how versatile it is. You can add noodles, top it with grilled shrimp, or swirl in chili oil for extra flair. When paired with larb gai, you’ll be creating a Thai-inspired dinner party menu that’s healthy, colorful, and bursting with flavor.

Nutritional Benefits of Larb Gai with Roasted Squash

Eating well doesn’t have to be boring, and Larb Gai with Roasted Squash is proof of that. Not only is this dish exploding with flavor, but it’s also nutritionally well-balanced. Each ingredient contributes to your overall health, making this a go-to option for both fitness enthusiasts and anyone looking to improve their diet.

Ground chicken, particularly if you choose thigh meat, offers a rich source of protein that helps build and maintain muscle. It’s also low in carbohydrates, making it ideal for low-carb diets. For those who prefer leaner meat, chicken breast is a great alternative.

Butternut squash, on the other hand, is a powerhouse of vitamins and minerals. It’s high in vitamin A, which supports eye health, and vitamin C, which boosts your immune system. The squash also delivers dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels.

The dish’s herb medley—mint, cilantro, Thai basil—adds more than flavor. These herbs are rich in antioxidants, help support gut health, and contribute to anti-inflammatory processes in the body. Thai chilies not only bring the heat but also boost metabolism thanks to capsaicin.

Let’s not forget the toasted jasmine rice powder. While rice in general gets a bad rap in low-carb diets, in this case, the rice powder is used sparingly to provide crunch and nuttiness without a significant calorie load.

Pairing Larb Gai with Roasted Squash with something like Thai pumpkin coconut soup only multiplies the health benefits. Thai pumpkin coconut soup is typically made with pumpkin, coconut milk, and aromatics like garlic and ginger. This soup is rich in healthy fats from coconut milk, high in beta-carotene from pumpkin, and filled with anti-inflammatory properties.

Eating Larb Gai with Roasted Squash alongside Thai pumpkin coconut soup means you’re getting a full spread of protein, fiber, vitamins, minerals, and beneficial fats—all while satisfying your palate with exciting, authentic flavors.

Variations and Customization Tips

One of the best things about Larb Gai with Roasted Squash is how easy it is to customize. Whether you have dietary restrictions or just want to get creative, there are numerous ways to tweak this dish to suit your lifestyle and taste preferences.

Protein Swaps

While ground chicken is traditional, feel free to swap it out for ground turkey, pork, or even tofu if you’re aiming for a vegetarian version. Tofu larb, when crumbled and sautéed with the same flavor base, still holds up beautifully. Just make sure to press your tofu well to remove excess moisture before cooking.

Low-Carb or Keto Adaptations

The dish is already low in carbs, especially if you skip serving it with rice. You can further reduce carbs by using more squash and cutting down on the sugar. Choose erythritol or monk fruit sweetener instead of palm sugar if you’re keto-conscious.

Spice Level Modifications

Some like it hot, others not so much. If you’re sensitive to spice, reduce the Thai chilies or omit them entirely and replace them with a dash of sweet chili sauce. For spice lovers, consider adding dried chili flakes, chili oil, or even a spoonful of sambal for more depth.

Roasted Veggies as Add-Ons

Why stop at squash? Roasted carrots, bell peppers, or sweet potatoes can also work beautifully in this dish. The goal is to add contrast to the acidity and saltiness of the larb gai with naturally sweet vegetables.

Make It a Bowl

For a modern twist, serve Larb Gai with Roasted Squash in a bowl format. Add jasmine rice or quinoa at the base, top with the larb, squash, and fresh veggies like shredded cabbage, carrots, and cucumbers. Drizzle with extra lime juice and a bit of Thai vinaigrette for a vibrant power bowl.

When paired with Thai pumpkin coconut soup, the variations are endless. For instance, if your larb is on the spicier side, go for a milder, creamier version of Thai pumpkin coconut soup. Want to boost your protein intake? Add shredded chicken or lentils to your Thai pumpkin coconut soup.

Combining both dishes gives you the flexibility to build a complete meal around your nutritional goals while keeping everything exciting and authentically Thai.

Why Larb Gai with Roasted Squash Deserves a Spot in Your Weekly Menu

This isn’t just a one-off dish—it deserves to be a recurring favorite on your dinner rotation. The reasons go beyond flavor. Larb Gai with Roasted Squash is meal prep-friendly, budget-conscious, nutrient-rich, and family-approved.

You can roast a large batch of squash and store it in the fridge for up to five days. The larb gai itself keeps well and can be eaten hot or cold, making it a perfect leftover or next-day lunch. Both elements reheat beautifully without losing texture or flavor.

Because the ingredients are relatively simple and easy to find, you don’t need to hunt down hard-to-source items. Thai staples like fish sauce, lime, and jasmine rice are now widely available in most supermarkets.

Serving it with Thai pumpkin coconut soup also enhances your weekly meal planning. Make a large pot of soup on a Sunday, and use it for multiple meals throughout the week. It’s creamy, comforting, and incredibly versatile. It also freezes well, so you can store it in small portions for future use.

Whether you’re trying to eat clean, spice up your dinner lineup, or impress guests, Larb Gai with Roasted Squash is a reliable choice. Pair it with Thai pumpkin coconut soup for a complete, soul-nourishing experience that hits every mark—taste, nutrition, and simplicity.

Conclusion: Larb Gai with Roasted Squash Is Thai Comfort with a Twist

Incorporating this dish into your cooking repertoire introduces you to a world where comfort meets exotic flair. Larb Gai with Roasted Squash isn’t just delicious—it’s practical, flexible, and healthy. When paired with Thai pumpkin coconut soup, the duo offers something no takeout menu can provide: fresh ingredients, full control over flavor, and the joy of creating Thai culinary art in your own kitchen.

You’ll find that this recipe opens the door to other great Thai dishes, like spicy salads, hearty curries, and flavorful soups. Ready to explore more? Don’t miss our Thai Chicken Salad with Apples and Peanut Dressing, available here.

Frequently Asked Questions About Larb Gai with Roasted Squash

Watch How to Make Larb Gai with Roasted Squash