Kabocha Squash Congee

Directions

1. 1
   In large pot add stock, rice, salt and ginger.
2. 2
   Bring the mixture to a boil, then reduce the heat to a low simmer.
3. 3
   Stir occasionally so that the rice doesn't clump or stick at the bottom.
4. 4
   While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.
5. 5
   Simmer the congee for about 30 minutes then add the kabocha squash.
6. 6
   Add additional water if necessary if the kabocha is not cooked fully.
7. 7
   Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft.
8. 8
   Add salt to taste.
9. 9
   Top with sliced green onions and sesame oil or soy sauce, if desired.
10. 10
    Serve the congee hot.