Butternut Squash Congee With Chile Oil Recipe (2024)

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).

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

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)

I'm planning to make this recipe BUT I must comment immediately on the terribly dangerous squash-peeling advice given at the end of the introduction. Using a sharp knife to peel small pieces of squash strongly increases the possibility of injury. I'd say use a vegetable peeler, but if you're going to use a knife, use it on the uncut squash.

For those who like a milder version, a drizzle of sesame oil and soy sauce would give it a fragrant savory taste!

For me, immediate new go to. I added a teaspoon of toasted sesame oil to the plain oil ratio and added a handful of small dried shiitakes I had in the cupboard. I did less vigorous stirring and more smashing of the garlic and squash with a wood spoon against the side of my dutch over. Also have to say that the Momof*cku chili crisp is special with this. This is something I will absolutely crave.

We’ve been making Kay Chun’s instant pot chicken congee on repeat anytime someone’s a) sick or b) feeling fragile after a night of too much fun. Wondering if you could use the same method but these ingredients? Would love to hear if anyone makes it happen.

To have this dish at is best the seaweed is a must. I used what I had: wakame. Upon serving, I added a fresh handful of arugula and a squeeze of lime juice. This gave brightness and grit to its soft, warm depth. Very comforting, easy, and versatile dish. Looking forward to making it again.

NYTC has a great and easy chili crisp recipe I use with some modifications to taste. Search Chili Crisp and it will come right up. As for brands, I usually have to pick up whatever the store has, there's not usually many options. Some of my favorites have been Momof*cku and Fly by Jing if you can find them.

I microwave butternut squash on the vegetable setting several times until it is almost cooked. Be sure to pierce the hollow part with a carving fork before you cook it. It will cut open easily when cooked and will be easy to remove the seeds and the edible squash.

I think the Kombu is a must. I also recommend adding crispy shallots and some fresh ginger to the top when you’re done! I also added much more scallion than it calls for to the top as well. All the extra toppings add so much to the flavor and aromatics.

Pretty bland recipe, and overwhelmed by the chili oil. I made it exactly as directed, and do not recommend it.

It took me a lot longer than described to get the right consistency. I needed more time with lid on and off (and ended up burning a little rice at the bottom). It was delicious but I see now that others said it took longer but they didn’t show up in the “helpful” comments so trying to bring that up! I recommend.

That's how my MIL made it (on an old school rice cooker that didn't have a porridge setting).

Yes. It might require longer cooking, and to be cut into smaller squares, but I'd go for it. I prefer the favor of kabocha.

This tastes like 'fried rice soup' - in a good way. I also replaced a little of the canola oil with sesame oil and added some minced ginger and stirred in a little soy sauce and ground white pepper at the end. I like the idea of stirring in silken tofu, and think a beaten egg or two might be good, too.

I prepared exactly as described and was underwhelmed. It was a bland dish that needed a lot of doctoring up (as my mother would say). I added a lot of nutritional yeast and squeezed a whole lemon into it. The chili oil helps, but I don't want it to taste just the oil. I have leftovers and plan to fry bacon to add to the top. Plan to add lime zest as well.

Delicious with a few minor tweaks. I used only 4 cups of broth. As another commenter suggested, I added a handful of dried shiitakes. They added chewy mouth appeal and a bit of flavor depth. Our cooked rice was short grain brown, so we used it. Easy and tasty!

I make a LOT of dishes with butternut squash, which is a fave in our household. Two tips from all that: 1) a good quality vegetable peeler is a must and makes it simple. Do not try to peel a squash with a knife. I agree with those who suggest M/W for 5-6 mins first. 2)ROASTED b'nut is amazing. Either chunks on a baking sheet or cut in half and roasted face down then scooped out like a sweet potato. Either way works in this congee (or any soup for that matter)

I just made this today. It is delicious! I microwaved the squash a couple of minutes to soften it, otherwise followed the recipe.

I mad this tonight in the instant pot. 20 minutes pressure then mash and uncover with saute for about 3. Delicious! (I used TJs chili crisps)

Way too much liquidTry 3.5 cups rice next time

This turned out to be an excellent meal to use up several leftovers from my fridge. I had roasted butternut, cooked rice, and homemade stock from different things, so my prep time was just about zero. Although I was starting with roasted butternut, the cook time was still the same to get the rice broken down. I thought I had kombu but didn’t, so used a small dollop of white miso paste instead. It’s phenomenal and I cannot wait to make this again.

Yum. I admit to being lazy and using a little chicken broth instead of kombu/veg broth. The drizzle of chili crisp made it the perfect breakfast. Note that this makes a lot... A whole week of breakfasts.

Made this last night. A big winner. I added shiitake mushrooms as well as about a tablespoon of soy sauce and teaspoon of sesame oil as suggested by other reviewers. I also added spinach to wilt at the end of cooking as to make it a one pot meal. I had some leftover salmon and broke that up and added as well. Next time will try tofu. I used a very small garnish of Trader Joe’s Chile Oil Crunch. Any more would have been too spicy for us.

I think this recipe is super. Made after a long cross country ski afternoon. People are calling it bland, but perhaps they should add some flavors they like. I added extra garlic, extra scallion, extra butternut, and crispy shallots. I’ll be making this again and again.

This is just delicious and incredibly easy. I often make too much rice, and always have something to do with it, but this is the best!For those concerned about peeling a butternut, I imagine you are using the wrong kind of peeler or a knife, which would be scary. You need a "Y peeler". You can hold the butternut with your other hand out of the way of getting cut, and peel long, straight, satisfying peels off the whole squash in under 5 minutes.

I noted that someone said this is a bland recipe. Perhaps that's congee. I use this recipe as a vehicle for other dishes. Tonight, I am pairing this with the Hot Sauce Shrimp recipe, also NYT. Love them both.

Added some mushrooms and a touch of fish sauce for umami

I made this using an instant pot, adapting this recipe to Maggie Zhu’s/Omnivore’s Cookbook Instant Pot Congee instructions. It came out super tasty and thick (which is how I like congee). I added ginger, and used up frozen turkey stock I had made Thanksgiving. Also added dried shiitake mushrooms.