Butternut Squash Congee with Ruby Crunch Chili Crisp

This Butternut Squash Congee is the ultimate in 'clean-label' comfort: humble leftover rice, earth-grown squash, and a nutrient-dense profile. Using cooled rice transforms the grains into a gut-friendly resistant starch, while the squash provides a naturally sweet, golden base. It’s a minimalist canvas designed to let the complexity of Ruby Crunch Chili Crisp shine. Finished with our signature olive oil-based crunch, it’s a lighter, brighter way to warm up your winter routine

PREP TIME: 10 minutes   |   COOK TIME: 35 minutes   |   TOTAL TIME: 45 minutes

Serves: 4 as a main, 6 as a side

Adapted from New York Times' Butternut Squash Congee with Chile Oil by Hetty Lui McKinnon

Ingredients

·         2 cups leftover white rice

·         1 tablespoon olive or sesame oil

·         6 cups vegetable stock

·         1 pound butternut squash, peeled and cubed

·         Ruby Crunch Chili Crisp

·         Optional herbs for garnish

Instructions

1.      Put the first four ingredients into a large pot and season with salt if desired. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.

2.      Remove lid, increase heat to medium, and stir rice. Simmer uncovered for another 5 minutes.

3.      Remove from heat and stir some more. Serve in bowls with Ruby Crunch Chili Crisp and optional herbs.