Step 1: Roast the Squash Place the 1 small honeynut squash, halved and seeded, cut-side down on a lined baking sheet. Roast it in the preheated oven for 18-20 minutes until it’s soft and easy to mash. Once cooled, scoop out the flesh, mash it well, and whisk in 1 1/2 cups of water to create a smooth puree that adds sweetness to the congee.

Step 2: Simmer the Congee Base In a large sauté pan, combine the 1 cup cooked short grain white rice, the thinly sliced 1/2 inch knob of ginger, 2 thinly sliced garlic cloves, 4 cups of water, and a generous pinch of kosher salt. Bring this mixture to a simmer and cook for 30-45 minutes, stirring occasionally, until the porridge thickens and turns opaque for that classic congee texture.

Step 3: Combine and Season After the base is ready, add the mashed squash mixture along with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Let it simmer for another 5-10 minutes to blend the flavors and thicken further, creating a rich, cohesive dish that’s full of the natural sweetness from the honeynut squash.

Step 4: Poach the Fish Coat the 1 pound white fish fillets, divided into three portions, with 3 tablespoons chili crisp for a flavorful kick. Place the fillets on top of the simmering congee, cover the pan, and cook for 8-10 minutes until the fish is fully cooked through. Remove from heat and let the congee rest for 15 minutes to thicken, then garnish with thinly sliced scallions before serving warm.