Butternut Squash Congee With Chile Oil

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 liquid Try 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.