Roasted buttercup squash and kale congee

Preheat the oven to 375.

Chop the squash in half, scoop out the seeds, quarter the halves, peel and chop into small cubes.

Toss the squash with avocado oil, salt, pepper and about a tablespoon of maple syrup, spread on a parchment lined baking tray and bake about 35 minutes.

Roughly chop the garlic and rinse and drain the jasmine rice.

Heat a stock pot on medium with a tablespoon of avocado oil and saute the garlic about two minutes.

Add the rice and a teaspoon of salt and saute three to four minutes, stirring, until it starts to stick to the pan.

Add one cup of hot water, stir and cook four to five minutes.

Add another cup of hot water and switch to a whisk to help the rice break down.

Add another two cups of hot water and keep stirring four to five minutes.

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

Stir in the chopped kale, then two more cups of hot water.

Stir in half or all of the roasted squash and another cup of water if it is too thick.

Serve topped with pumpkin seeds, a splash of soy sauce and about a tablespoon of chili oil.