Allergy Free, Dairy Free, Digestion 101, Egg Free, Gluten Free, Main, Nut Free, Soy Free

Sweet Kabocha Squash Congee

November 23, 2015

Japanese Kabocha Congee | Rosy Cheeks ProjectYou know you’re in trouble when your foodie friend comes to visit you in Vancouver, the city of amazing food, beautiful people. and more amazing food. We put our food hats on and last weekend consisted of nonstop feasts, seafood, seafood and, did I mention seafood? But heck, YOLO.

But overindulgence comes with a price.

Stomach poisoning may just be one of the most unpleasant experiences of my life. After a full day of kindling with my dear friend, Mr. Toilet, I knew I had to restore my gut with healing herbs and easy to digest nutrients.

My friend introduced me to this recipe that includes a hearty kabocha squash (Japanese pumpkin) and nagaimo. Nagaimo is a mucilaginous root vegetable that I instantly knew would be a winner for gut healing from its slimy slippery coating, similar to that of soaked flax of chia seeds. Mucilaginous herbs like nagaimo, flax, and chia swell in water, producing gel-like characteristics that soothe and protect irritated tissues in the body. Because mucilage is not broken down in the digestive system, it absorbs toxins from the bowels and give bulk to stool.

Made up of only 4 simple ingredients. This recipe is perfect for the cool winter months. Comfortably warm to the stomach and nutritiously healing to the entire intestinal tract.

I added a few extra ingredients to amp up the flavours. The beauty of porridge is that it’s so versatile, you can throw in any of your favourite spices and ingredients! I’ve been eating this for dinner and lunch every day for the past couple days. It’s one of those feel-good recipes that will make your stomach wanna give you big bear hug.
Japanese Kabocha Congee | Rosy Cheeks Project

Japanese Kabocha Congee
Prep time
Cook time
Total time
Serves: 5
  • 1 cup brown rice, rinsed
  • 7 cups filtered water
  • 1 8" nagaimo stick, roughly diced
  • a small kabocha (butternut squash), roughly diced and skinned
  • 3 cups cabbage, roughly chopped
  • 1 cube dried mushroom stock
  • 1 cube dried onion stock
  • a sprinkle of dehydrates onion flakes (optional)
  • a sprinkle of toasted sesame
  • salt and pepper to season
  1. In a medium sized pot, cook rice in water on high heat until boil. Reduce heat and allow to simmer. Stirring frequently to prevent the rice from sticking to the bottom of the pot.
  2. Prepare nagaimo, kabocha, and cabbage. Place ingredients into pot with stock cubes.
  3. Boil on medium for another 25-30 minutes. The rice should be soft and plump by now. It is ready when the kabocha is thoroughly cooked and melted into the porridge.


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