Squash Congee
A cozy, grounding bowl to support your body during cold, dry winter weather.
Winter is the season of the Kidneys in Traditional Chinese Medicine — a time when the body needs warmth, nourishment, and easy‑to‑digest foods. Congee is a classic TCM staple because it gently supports digestion, builds qi, and warms the center without overwhelming the system.
Kabocha squash is especially supportive this time of year. Its naturally sweet flavor helps tonify the Spleen, nourishes qi and blood, and its warming, grounding nature helps counter the cold, dry weather.
Ginger warms the interior and moves stagnation and vegetable stock adds gentle nourishment. Together, they create a bowl that’s soothing, hydrating, and comforting for winter.
If you can’t find kabocha, you can easily substitute butternut squash, acorn squash, or delicata — all offer similar warming, Spleen‑supportive benefits.
Squash Congee
INGREDIENTS
1 cup raw long‑grain white rice, rinsed
7 cups vegetable stock
½ teaspoon kosher or sea salt (plus more to taste)
1‑inch knob fresh ginger, peeled + thinly sliced
1 small kabocha squash (about 2½ lbs), peeled + cubed
Sliced green onion for garnish
Sesame oil or soy sauce to taste (optional)
INSTRUCTIONS
Rinse the rice until the water runs clear.
Add rice, vegetable stock, salt, and ginger to a large pot.
Bring to a boil, then reduce heat to low and simmer.
Add the cubed kabocha squash.
Cook uncovered for 45–60 minutes, stirring occasionally, until the rice breaks down and the congee becomes thick and creamy.
Adjust seasoning with more salt, sesame oil, or soy sauce if desired.
Ladle into bowls, top with sliced green onion, and enjoy warm!
photo and recipe inspiration to Acupuncture in Vermont
