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(1,597)
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.

Ratings

4 out of 5
1,597 user ratings
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Comments

MaryP

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

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).

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)

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.

Trang

I made this recipe just to use up the past-the-prime butternut squashes, but I enjoyed it more than I expected. I suggested not skipping kombu (called dashima in Korean). Even a piece of 2.5cmx5cm (1"x2") imparts a lot of umami. If you don't have squashes, you can use a starchy vegetable like sweet potato. You can make this congee with Instant Pot or pressure cooker so that the squashes will break down naturally without any need to stirring.

:-)

I used Better the Bouillon and water rather than broth, and it came out very salty. Adding mayo helped, but next time I would try keeping the Better than Bouillon and omitting the tsp of salt.

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