Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef)

This basic butternut squash risotto recipe comes from a less disgruntled (gruntled?) British chef whose cooking style I really admire. The dish may be simple, but the garnish makes it a bit more interesting.

In addition to the chopped sage cooked slowly with the rice, whole sage leaves are quickly pan-fried and used as a seemingly out-of-place topping. Resist the urge to push the browned herbs to the side of the plate in favor of the bright orange morsels. The crispy sage leaves crumble and release a mellow smokiness that nicely complements the sweet butternut squash and creamy rice.

View Butternut Squash Risotto Recipe with Crispy Sage »

Since the Japanese have high life expectancy, it follows that this braised pork belly recipe is health food, doesn’t it? Green vegetables are also involved and a hefty portion of the fat is melted away through slow cooking, so the corollary holds true so far.

A few glasses of Japanese green tea or red wine can help negate the unsavory effects of rich foods anyway, so there’s absolutely no reason to worry. Right?

View Pork Belly Recipe - Japanese-Style Braised in Soy and Dashi »

Calabaza en tacha is traditionally served during the Mexican Day of the Dead celebrations but it’s never a bad idea anytime fresh pumpkins are available. Lightly spiced and intensely sweet, it can be enjoyed on its own as a light snack, as a breakfast item with milk, or as a dessert with plain vanilla ice cream.

In this version of calabaza en tacha from Michoacán, guavas and cinnamon give the dark brown glaze an unusual earthy character. The guava seeds also adds interest by embedding itself into the crevices of your teeth, a reminder that the rich sweetness of candied pumpkin is best savored slowly.

View Calabaza en Tacha - Candied Pumpkin and Guava Recipe »

Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.

As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for fermented shrimp paste (bagoong) and fish sauce (patis), but for squash and shrimp, my preference lies with milder seasonings.

View Ginataang Kalabasa - Squash and Shrimp in Coconut Milk Recipe »

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

View Pumpkin Quick Bread Recipe - Whole Wheat with Walnuts »