Quick & Easy Butternut Squash Porridge

Okay, the second Korean recipe I'm going to post is yet another porridge. This one is sweet and probably my favourite Korean porridge. Did I mention I'm a sweet tooth?? :D

Ingredients (serves 2)

2-3 cups   Butternut squash, peeled, seeded and cubed

1/4 cup     Glutinous rice flour (Try Mochiko flour if you're in the States)

2 Tbsp      Sweetener (I used honey)

1/2 tsp      Salt

Dates, cinnamon, pinenuts for topping (optional)

Direction

Place the squash in a medium saucepan and cover with water. Boil for 10-15 mins until soft and mushy.

While the squash is simmering, place glutinous rice flour in a small bowl and add a small amount of hot water. Mix with a wooden spoon. The mixture should be crumbly with some flour dregs. Don't worry about the flour because it will help thicken the soup.

Note: Traditionally, we would make rice balls like we did for Creamy Adzuki Bean Soup but we're sticking with a quick and easy way.

When the squash is cooked, mash with a potato masher. You could use a hand blender.

Add the flour mixture to the mashed squash. Stir frequently over low heat for 10 minutes. 

Adjust the porridge to the desired consistency by adding water or reducing over low heat.

Remove from heat. Add salt and sweetener and stir well.

Tada- *

The porridge is topped with pitted, chopped dates.

Hmmm.. this porridge is so comforting :)