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

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