Butternut Squash Congee
Congee is a traditional rice porridge eaten across many parts of Asia, with roots dating back thousands of years as a way to stretch rice and nourish large families. It has countless regional variations—from savory to sweet—and is prized for being comforting, economical, and easy to digest.
I like it for winter warmth, and it used to be a staple staff meal in the restaurant kitchens where I worked — it’s great for using up day-old rice and pairs beautifully with winter crops such as winter squash. Add a trout filet, roast chicken, or an egg for protein and you have a whole meal! I also enjoy adding seaweed or mushrooms for a deeper flavor. Enjoy!
~Carolyn
Butternut Squash Congee
Ingredients
1 cup jasmine or other white rice
6 cups water or broth
1 butternut squash, diced (half will cook into the congee, half will be roasted/sautéed for topping)
2–3 scallions, thinly sliced
3–4 garlic cloves, minced
Chili crisp, to taste
1–2 tbsp soy sauce or tamari
1 tbsp grated ginger
Salt
Neutral oil or sesame oil
Directions:
Make the congee: In a large pot, heat a small amount of oil and sauté the minced garlic for 30–60 seconds. Add the rice, 5 cups of water or broth, and 1 cup of cubed butternut squash. Bring to a boil, then reduce to a low simmer. Cook for 45–60 minutes, stirring occasionally. If using cooked rice, simmer for 20–30 minutes instead and start with 2–3 cups of broth, adding more if needed for a porridge-like consistency.
Roast or sauté the remaining squash for topping: Toss the remaining 1 cup of squash cubes with a little oil and salt. Roast at 400°F for 20–25 minutes until caramelized, then set aside. (Alternatively, sauté until tender and browned.)
Season the congee: Stir in ginger, soy sauce, and salt to taste. Adjust the thickness as needed—it should be porridge-like.
Serve: Ladle the congee into bowls and top with the roasted/sautéed squash cubes, chili crisp, and scallions.