Butternut Squash Congee With Chile Oil

By Hetty Lui McKinnon

Published November 18, 2022

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
45 minutes
Rating
4(1,957)
Comments
Read comments

Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia. This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow. The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness. Using leftover rice gives you a hearty congee in just about 30 minutes, but make sure you give it a good stir at the end to further break up the rice and create a creamy finish. Butternut can be an unwieldy vegetable and many find it hard to handle, so try cutting it into smaller pieces before slicing the skin off with a sharp knife or peeler. Quicker still, opt for pre-cut cubes of butternut which can often be found at the supermarket. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 tightly packed cups leftover medium- or long-grain rice (preferably refrigerated)

  • 1 tablespoon neutral oil (such as canola)

  • 1 teaspoon kosher salt (such Diamond Crystal)

  • 6 cups vegetable stock

  • 4 garlic cloves, peeled and crushed

  • 1 pound (about ½ small) butternut squash, peeled, seeded and diced in 1-inch pieces

  • 1 small piece kombu (optional)

  • 2 scallions, finely sliced

  • Chile oil or chile crisp, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

60 grams carbs; 288 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 361 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the rice, oil and salt in a large pot and stir to combine, breaking up any clumps of rice. Add the vegetable stock, garlic, butternut squash and kombu (if using). Bring to a boil over medium-high heat. Once it boils, reduce heat to low, cover and simmer for 30 minutes.

  2. Step 2

    Uncover and stir. Increase heat to medium and simmer for another 5 to 10 minutes, until the rice has broken down.

  3. Step 3

    Turn off heat and discard any larger pieces of seaweed, though it is fine to leave them in. Using a wooden spoon, stir vigorously to break up the rice, butternut and garlic. Some of the butternut will stay intact, while some of it will break apart and impart a beautiful golden hue to the dish. Add salt to taste.

  4. Step 4

    To serve, top with scallions, and a few drops of chile oil or crisp.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,957 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Su

Superb use for butternut, which I find too wet and loose-textured to be optimal in most recipes, but which melts into the congee in a way that a drier, starchier squash wouldn't. Added chunks of silken tofu at the end and a much heftier dose of scallions to make this more of a complete meal (with some pickles on the side).

MaryP

Butternut squash is easy to peel if you microwave it for 1-2 minutes.

Sylvia Tiwon

This reminds me of a hometown favorite from island Southeast Asia (Manado, on Celebes) where a basic rice gruel is enriched with squash or sweet potato chunks, corn kernels, and a green vegetable (wilted and added just before eating) like spinach, amaranth, water spinach. The chili sauce is made with chili and tomato with the addition of some fish--could be anchovies, dried anchovies (original would be a smoked tuna or flying fish), and a hit of sour calamansi juice (lime or lemon to substitute)

Indira N.

I substituted mint leaves and some cilantro which reminded me of arriz aguado, a Nicaraguan dish my mom used to make. I also put a scotch bonnet pepper in it for a little heat. It was delicious. Next time, I will add some chicken.

Helen

I use my rice cooker on the porridge setting. Also use homegrown kabocha pumpkins and don’t bother peeling them at all. The skin softens into the porridge and adds extra nutrients. I suspect this would also work with thin skinned butternut pumpkin too.

Erin Gibbs

Did you use uncooked rice? @Perfect In A Slowcooker

Private comments are only visible to you.

Recipe Tags

or to save this recipe.