Fall Larb

Ingredients

• ¼ cup dry sticky rice
• 1 lemongrass stalk, bottom third only,tough outer layers removed, thinly sliced
• 1 1" piece galangal, peeled, thinly sliced
• 4 fresh makrut (Thai) lime leaves
• 2 garlic cloves
• Kosher salt
• 2–3 red Thai chiles
• 3 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce
• 2 tsp. granulated sugar
• ½ small butternut squash (about 1 lb.), peeled, seeds removed, cut into 1" pieces
• 1 lb. medium carrots or parsnips (about 4), peeled, cut into 1" pieces
• 2 Tbsp. vegetable oil
• Kosher salt
• 2 scallions, thinly sliced
• ½ cup cilantro with tender stems
• ½ cup mint leaves, torn if large

Steps

1. Toast rice, lemongrass, galangal, and lime leaves in a dry medium skillet, stirring occasionally, over medium heat until about 80 percent of rice is golden brown, 5–7 minutes. Transfer to a plate; let cool.
2. Place rice mixture in a blender and pulse until texture is sandy but not too fine (a little texture is good). Set aside.
3. Smash garlic and a small pinch of salt to a coarse paste with a mortar and pestle. Add chiles and lightly smash (the finer you pound the chiles, the spicier the dressing will be). Mix in lime juice, fish sauce, sugar, and 1 Tbsp. water. (Or, finely chop garlic and salt, then chiles, on a cutting board and smash with the side of a chef’s knife. Mix in a bowl with remaining ingredients.)
4. Preheat oven to 400°. Toss squash, carrots, and oil on a rimmed baking sheet to coat; season with salt. Roast, tossing halfway through, until golden brown around edges, 20–25 minutes.
5. Transfer vegetables to a large bowl. Pour dressing over and sprinkle reserved rice powder on top; toss to coat. Add scallions, cilantro, and mint and toss again to combine.