Koginut Squash Congee

November 17, 2020

Congee is the ultimate comfort food for breakfast, lunch, and dinner. It’s no surprise that there are entire restaurants and pop-ups solely dedicated to the dish. It’s easily adaptable to seasonal ingredients and local grains. Plus, it’s incredibly fun to play around with toppings. Consider this recipe a foundation for building blocks of flavor and texture. Most importantly: have fun with it!



1 koginut squash (can sub with any winter squash or pumpkin)

¾ cup white rice

5 cups chicken broth

Salt and pepper to taste

Toppings: pasture raised soft-boiled egg, radishes, julienned ginger, scallions or garlic chives, sesame or chili oil



  1. Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
  2. Peel the squash and cut into thin slices. Put them in a big pot and cover with water. Boil and cook until soft and tender. Drain, and puree them in a food processor.
  3. Drain the rice, and add it to a pot with 5 cups of chicken broth. Bring it to a boil, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. 
  4. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly. Add more water if needed to loosen the congee. 
  5. Add the squash puree at the end, and simmer for another 5 minutes.
  6. Season with salt and pepper to taste. Garnish, and enjoy! 

Recipe by Local Roots team member Phoebe Tran

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