This GOURD-GEOUS Buttercup Chinese Congee Recipe will warm up your winter

By Yeung Man Cooking · 75 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Halve the buttercup squash, scoop out the seeds, quarter the halves, peel them and cut into bite-sized cubes.
3. Toss the squash with 1 tbsp avocado oil, a pinch of salt, pepper and the maple syrup, spread on a parchment-lined baking tray and bake for about 35 minutes.
4. Roughly chop the garlic. Rinse and drain the rice 2-3 times to remove excess starch, then set aside.
5. Heat 8-9 cups of water until hot.
6. Heat a large pot over medium heat. Add 2 tbsp avocado oil, then the garlic, and sauté for about 2 minutes.
7. Add the rice and 1 tsp salt and sauté for a couple of minutes, stirring until the rice just starts to stick to the pan.
8. Add about 1 cup of hot water and cook the rice, stirring, for 4-5 minutes. Add another cup of hot water and whisk to help break the rice down faster.
9. Add 2 more cups of hot water and stir for 4-5 minutes. Add another 1-2 cups of hot water and keep stirring.
10. Remove the kale leaves from the stems, roughly chop them, add to the congee and stir. Add another 2 cups of hot water and keep stirring.
11. When the squash is tender, add all or as much as you like to the congee and stir well. Add another cup of water if it looks too thick.
12. Serve topped with roasted salted pumpkin seeds, soy sauce and chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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