1-Diving into this Honeynut Squash Congee recipe feels like an adventure in your own kitchen, and it’s simpler than you might think. Start by preheating your oven to 400°F and roasting the honeynut squash cut-side down on a lined baking sheet for 18-20 minutes until it’s soft and easy to handle. While that’s happening, combine the cooked rice, ginger, garlic, 4 cups of water, and a pinch of salt in a high-sided sauté pan, then simmer it gently for 30-45 minutes, stirring now and then until it turns thick and opaque.

2-Once the squash cools, scoop out the flesh, mash it up, and whisk it with the remaining 1 1/2 cups of water to make a smooth mixture. Stir this into your congee pot along with the soy sauce and rice vinegar, and let it simmer for another 5-10 minutes to blend the flavors. For the fish, coat those fillets with chili crisp, place them right on top of the simmering congee, cover the pan, and cook for 8-10 minutes until the fish is flaky and done.

3-After cooking, take the pan off the heat and let everything rest for 15 minutes so the congee thickens up nicely. Finally, garnish with thinly sliced scallions and serve it warm for that ultimate comforting vibe. If you’re into other fish-based dishes, check out our recipe for salmon tacos to mix things up with fresh ideas.

4-Step-by-Step Breakdown First, roast the squash as described for that sweet, soft base. Second, simmer the rice mixture to build the congee’s creamy texture. Third, add the mashed squash and seasonings to enhance the flavor. Fourth, poach the fish on top for a tender finish. Fifth, let it rest and garnish before enjoying.