Cozy Butternut Squash Congee with Chile Oil
This butternut squash congee is a creamy, comforting dish perfect for any meal. With its velvety texture and a bit of spice from chile oil, it's both healthy and satisfying, making it a great option for plant-based meals.
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tightly packed cups leftover medium- or long-grain rice (preferably refrigerated)
- 1 tablespoon neutral oil (such as canola)
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 6 cups vegetable stock
- 4 garlic cloves peeled and crushed
- 1 pound butternut squash (about ½ small, peeled, seeded, and diced in 1-inch pieces)
- 1 small piece kombu (optional)
- 2 scallions finely sliced
- Chile oil or chile crisp for serving
Instructions
- 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 boiling, reduce the heat to low, cover, and simmer for 30 minutes.
- Uncover and stir. Increase the heat to medium and simmer for another 5 to 10 minutes, until the rice has broken down.
- Turn off the heat and remove any large pieces of kombu if you used it. Use a wooden spoon to stir vigorously, breaking up the rice, squash, and garlic. Some squash will stay intact, while other pieces will dissolve into the creamy porridge.
- Taste and adjust salt as needed. Serve warm, topped with scallions and a drizzle of chile oil or crisp.
Notes
Tip: Can't find kombu? You can substitute with a splash of soy sauce or a pinch of seaweed flakes for that umami kick.