This butternut squash congee is a comforting, savory rice porridge with a velvety texture and warming spices. Infused with fresh ginger, Chile Crisp Dust, and slow-cooked squash, it offers layers of subtle heat and depth. The overnight freezing technique helps the rice break down quickly, creating a thick, creamy consistency in just 20 minutes. Topped with scallions and extra Chile Crisp Dust, this nourishing bowl is perfect for breakfast, cozy suppers, or a soothing alternative to soup.
Congee, a Chinese savory rice pudding or porridge, is often served for breakfast but is also wonderful as the star of a cozy supper or an alternative to soup. In this version, Betty adds butternut squash and recommends adding her Chile Crisp Dust for extra flavor dimension.
Put the rice into a bowl and add cold water to cover it by an inch or two. Swish the rice with your hand, then drain in a sieve and return the rice to the bowl. Repeat once more, then add cold water to the rice and let it soak for 30 minutes. Drain the rice thoroughly, transfer it to a container or freezer bag. Freeze overnight.
Make the congee
Peel the squash and slice half of it into thin rounds, about ⅛-inch thick. Cut the rounds into six or eight pieces — you need about 2 cups (300g).
Put 3 cups of water into a large saucepan set over medium-high heat. When the water boils, add the frozen rice, squash slices, ginger, and salt. Stir once gently then let the mixture come back to the boil before reducing the heat to medium-low. Cover the pan and cook for 10 minutes, stirring occasionally to prevent the rice sticking — the rice will be mostly cooked and the squash very tender at this point. Uncover the pan, add the broth and Chile Crisp Dust, cook for an additional 10 minutes or until the squash is falling apart and the congee is at your preferred thickness.
Taste for seasoning and add more salt if needed.
Serve in bowls, each topped with a big pinch of Chile Crisp Dust and a generous sprinkle of scallions.
Recipe Note
Note: Soaking the rice and freezing it shortens the cooking time. If you decide that you’d like to make congee regularly, rinse and soak a whole pound, then parcel it into ¾ cup packets (the rice swells with soaking), and freeze. (It will keep frozen for a couple of months.) You can peel and cut the butternut up to two days ahead; keep it tightly covered in the fridge until ready to use. Congee can be served thick-but-soupy or more porridge-like; you can control for thickness by how long you continue to cook the congee after adding the broth.
The recipe calls for regular butternut squash, but, if you can find it, use the Honeynut variety for its beautiful color and rich flavor.
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2 comments
Susan: January 27, 2025
Hi Matt, and thanks for stopping by. We collaborated with Betty to create the Chile Crisp Dust blend, which is now part of our Classic Blend Collection
To find it for your kitchen, click on the name of the blend in this recipe’s ingredient , visit our Classic Blends on this site, or visit our shops in Cambridge or Boston. I hope you’ll try it —it’s wonderful.
Matt: January 27, 2025
where do I find Betty Liu"s chili crisp dust
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Hi Matt, and thanks for stopping by. We collaborated with Betty to create the Chile Crisp Dust blend, which is now part of our Classic Blend Collection
To find it for your kitchen, click on the name of the blend in this recipe’s ingredient , visit our Classic Blends on this site, or visit our shops in Cambridge or Boston. I hope you’ll try it —it’s wonderful.
where do I find Betty Liu"s chili crisp dust