Creamy Butternut Squash Porridge
Silky Korean-style pumpkin porridge made with roasted squash, sweet rice, and a hint of ginger—ready in 20 minutes. Topped with toasted pumpkin seeds and a drizzle of honey for that viral golden-hour glow.
- Total time
- 20 min
- Servings
- 2
- Calories
- 418
- Protein
- 8g
Ingredients
- 1 lb butternut squash, peeled and cut into 1-inch cubes
- ½ cup sweet rice (glutinous rice)
- 3 cups water
- 1 cup whole milk
- 1 tbsp fresh ginger, minced
- 3 tbsp granulated sugar
- ¼ cup pumpkin seeds, raw
- 2 tsp honey
Instructions
- 1
Rinse sweet rice under cold water until water runs clear, then drain.
- 2
Heat water in a pot over medium-high heat until boiling, then add squash and rice.
- 3
Reduce heat to medium and simmer for 12 minutes, stirring occasionally, until squash is very soft.
- 4
Add ginger and sugar, then pour in milk and stir until smooth and creamy.
- 5
Toast pumpkin seeds in a dry skillet over medium heat until fragrant and lightly golden, ~3 minutes.
- 6
Pour porridge into bowls, top with toasted seeds, drizzle with honey, and serve hot.
Tools you’ll need
- large pot
- wooden spoon
- 8-inch skillet
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
