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Larb Roasted Squash and Grains

with Larb Sauce β†’

Elevate your palate with this harmonious blend of veggies

By Betsy Ding

30-40 min
serves 2-3


Larb Sauce

Larb Sauce


  • 1 Omsom Thai Larb Starter
  • 2 tbsp. Toasted Rice Powder (optional)
  • 1 medium butternut, delicata, or kabocha squash, cut into ¼ inch thick wedges
  • ½ red onion, thinly sliced
  • ¾ cup uncooked quinoa, rice, or farro 
  • ½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped
  • 2 tbsp. neutral cooking oil
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ lime

Serve with:

The perfect winter dish for squash season!


  1. Preheat oven to 400 degrees Fahrenheit. Coat squash in oil and season with salt and pepper. Bake for 20-30 mins, until soft and lightly browned. 
  2. In the meantime, cook grains according to the package directions. 
  3. Once ready, brush squash with Omsom starter, then bake for 5 more mins. 
  4. Toss cooked grains with onions and herbs, reserving a handful of onions and herbs for garnish. 
  5. To plate: first place grains and squash, garnish with reserved onion and herbs, then top with toasted rice powder.
  6. Serve and enjoy warm with a squeeze of lime. Dive in!
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