Hobakjuk (Korean Squash Porridge) (cooking.nytimes.com)

Traditionally made with kabocha squash, this soothing porridge showcases the natural velvety texture of winter squash. Make this when squash is in season, as the flavor of the porridge will be best when the gourds are at their peak, both nutty and sweet; use kabocha, butternut or any orange-fleshed squash or pumpkin. Sweet white rice, also known as glutinous rice, becomes sticky and thickens the mixture naturally as it cooks. Typically topped with slivered Korean dates and pine nuts, a more modern, crunchier nut-and-seed topping contrasts this creamy, bisque-like soup. Leftovers freeze very well.

Rating: None

Ingredients

• 1 medium butternut squash or 1 small kabocha squash (about 2 pounds), peeled, seeded and cubed into 1-inch pieces (about 5 cups)
• 1/2 cup sweet white rice (glutinous rice), rinsed
• Salt
• 1/2 teaspoon extra-virgin olive oil
• 2 tablespoons chopped walnuts
• 2 tablespoons mixed seeds (such as roasted pumpkin seeds and sunflower seeds)
• 4 Medjool dates, pitted and thinly sliced
• Honey (optional), for drizzling

Preparation steps

1. In a large pot, combine squash, sweet rice and 4 cups of water; season with salt. Bring to a boil over high, then cover and adjust heat to low. Cook, stirring occasionally, until squash and rice are completely tender, 15 to 20 minutes.
2. Meanwhile, in a small nonstick skillet, combine oil, walnuts and seeds over medium-low and cook, stirring frequently, until lightly toasted, about 3 minutes. (Be mindful of sunflower seeds, as they will brown the fastest and can quickly burn.) Transfer to a plate and season with salt.
3. Transfer the squash mixture to a blender, in batches if necessary, and purée until smooth; season with salt.
4. Divide porridge among 4 shallow bowls and top each with some of the seed mixture and dates. If a sweeter flavor is desired, drizzle with some honey.

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