Buttercup squash congee with kale

Preheat the oven to 375. Halve the squash, scoop out the seeds, quarter and peel.

Cut the squash into small cubes and put in a large mixing bowl.

Toss with a drizzle of avocado oil, a pinch of salt, pepper and about a tablespoon of maple syrup.

Spread on a parchment-lined baking tray and bake about 35 minutes.

Roughly chop four cloves of garlic.

Rinse and drain the rice two to three times to remove excess starch. Have the water hot.

Heat the oil in a stock pot over medium heat and saute the garlic about two minutes.

Add the rice and a teaspoon of salt and saute 3 to 4 minutes, stirring until the rice just starts to stick.

Add one cup of hot water; stir and cook 4 to 5 minutes.

Add another cup of hot water and stir with a whisk, which breaks the rice down faster and makes it creamy. Add two more cups and keep stirring 4 to 5 minutes.

Add another one to two cups of hot water and keep whisking.

Strip the kale from its stems, chop roughly, stir it in, then add two more cups of hot water and stir.

Stir in half or all of the roasted squash; add another cup of water if too thick.

Plate and top with pumpkin seeds, a splash of soy sauce and about a tablespoon of chili oil.