Butternut Squash Congee With Chile Oil

By Hetty Lui McKinnon

Published Nov. 19, 2022

Butternut Squash Congee With Chile Oil
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(1,626)
Comments
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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. 

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Ingredients

Yield:4 to 6 servings
  • 2tightly packed cups leftover medium- or long-grain rice (preferably refrigerated)
  • 1tablespoon neutral oil (such as canola)
  • 1teaspoon kosher salt (such Diamond Crystal)
  • 6cups vegetable stock
  • 4garlic cloves, peeled and crushed
  • 1pound (about ½ small) butternut squash, peeled, seeded and diced in 1-inch pieces
  • 1small piece kombu (optional)
  • 2scallions, finely sliced
  • Chile oil or chile crisp, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

288 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 361 milligrams sodium

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.

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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.

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Ratings

4 out of 5
1,626 user ratings
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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)

AN

Cooked rice same day and let it chill in the fridge for 5ish hours. Absolute pain to peel the butternut squash, but worth it. Added silken tofu for more protein, and chile crisp for spice. So so good!

Simcha13

I thought this was excellent. I love congee and the addition of the squash really took it up a level. One of my favorite warm breakfasts for fall/winter! I love to throw some rotisserie chicken into it.

JG

Based on others' comments: peel the squash before cutting into cubes, using veg peeler. I sautée a minced shallot in the oil before adding the rice and salt, and add 1T grated ginger with the garlic. In the final cooking, I add a small bunch of finely sliced kale, a small pantry container of silken tofu; turn off heat and add kernels from an ear of fresh corn, scallions, chopped cilantro, and 1-2t of sesame oil, let sit for 5mins. Delicious, healthy, warming dish, for any meal.

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