Can I make Larb Gai with Roasted Squash vegetarian?

Absolutely. Swap the ground chicken for crumbled tofu or minced mushrooms. Use soy sauce instead of fish sauce, and you’ll have a satisfying, meat-free version of this classic Thai dish.

Is Larb Gai with Roasted Squash spicy?

Traditionally, larb gai has a spicy kick from Thai chilies, but you can easily adjust the heat to your preference. Leave out the chilies or use mild chili flakes if you’re sensitive to spice.

Can I use other vegetables instead of squash?

Yes, you can substitute squash with other roasted vegetables like sweet potatoes, carrots, or even roasted bell peppers. Each brings a different texture and sweetness that complements the larb.

What is Larb Gai with Roasted Squash made of?

Larb Gai is made from ground chicken mixed with lime juice, fish sauce, sugar, toasted rice powder, Thai chilies, red onions, and fresh herbs like mint and cilantro. It’s typically served with sticky rice or lettuce leaves for wrapping.

Larb Gai with Roasted Squash – The Most Delicious Thai Twist You Must Try (2025)

Description

Larb Gai with Roasted Squash is a vibrant Thai dish that combines savory minced chicken salad with the natural sweetness of roasted squash. Packed with fresh herbs, lime juice, and fish sauce, it’s a bold yet balanced meal perfect for weeknights or entertaining guests.

Ingredients

Scale

1 small butternut squash (or kabocha), peeled, seeded, and cubed
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
1 lb ground chicken (preferably thigh)
2 tbsp uncooked jasmine rice (to toast and grind)
2 tbsp fish sauce
3 tbsp lime juice (freshly squeezed)
1–2 tsp sugar (palm sugar preferred, adjust to taste)
1–2 Thai chilies, finely sliced (or red pepper flakes to taste)
½ small red onion, thinly sliced
3 green onions, chopped
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
¼ cup fresh Thai basil leaves (optional)
Roasted squash cubes (for serving)
Butter lettuce or cabbage leaves (for serving)
Extra lime wedges (for serving)
Crushed peanuts (optional, for garnish)

Instructions

Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
In a dry skillet over medium heat, toast uncooked jasmine rice until golden brown and fragrant.
Cool slightly, then grind into a coarse powder using a mortar & pestle or spice grinder. Set aside.
In a skillet, cook ground chicken over medium heat until fully cooked, breaking it into small crumbles.
Turn off heat. Add fish sauce, lime juice, sugar, toasted rice powder, and chilies to the chicken. Stir well to coat.
Mix in sliced red onion, green onions, mint, cilantro, and Thai basil. Adjust seasoning as needed.
Place roasted squash cubes on a serving platter.
Top with the larb gai mixture.
Serve with lettuce leaves for wrapping and extra lime wedges. Optional: sprinkle with crushed peanuts for crunch.

Notes

To save time, roast the squash and toast the rice powder in advance.
Adjust the heat level by adding or reducing Thai chilies.
For a vegetarian version, substitute chicken with crumbled tofu or mushrooms.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 5g
Sodium: 880mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg

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