Butternut Squash Recipe
congee, la jiao jiang, pickled onion, squash seed dukkah, cilantro, basil (add trout roe + $10)
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Ingredients
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Congee
La Jiao Jiang (Spicy Sauce)
Pickled Onion
Squash Seed Dukkah
Garnish
Method
Congee
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Congee
In a large pot, combine the rinsed rice and water (or chicken broth). Bring to a boil over high heat. Reduce the heat to low and simmer uncovered for about 45 minutes, stirring occasionally, until the rice breaks down and the congee reaches a creamy consistency. Add salt during the last few minutes of cooking.
La Jiao Jiang
- 3
Mix the Sauce
In a small bowl, combine chili oil, soy sauce, minced garlic, and sugar. Stir well to combine and set aside for flavors to meld while you prepare the other components.
Pickled Onion
- 4
- 5
Squash Seed Dukkah
- 6
Toast the Seeds
In a dry skillet over medium heat, toast the butternut squash seeds, coriander seeds, cumin seeds, and sesame seeds until fragrant, about 5-7 minutes, stirring frequently to prevent burning.
- 7
Grind the Dukkah
Allow the toasted seeds to cool slightly, then transfer to a food processor. Add salt and pulse until you achieve a coarse texture. Be careful not to over-process.
Garnish
- 8
Prep the Herbs
Chop the fresh cilantro and basil and set aside for garnish.
- 9
Plate the Dish
In serving bowls, ladle the congee. Drizzle with la jiao jiang, top with pickled onions, sprinkle squash seed dukkah, and garnish with cilantro and basil. If using trout roe, add a spoonful on top.