roasted squash

Photo: Lennart Weibull

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Spice of Life
Squash doesn't need to be creamy or sweetened to have crowd appeal. Anita Lo, executive chef and owner of the New York City restaurant Annisa, drizzles chunks of kabocha with a sauce inspired by a traditional Mexican mole—a mix of extra-dark chocolate, shallots and garlic, plus warming spices like cumin, cinnamon and star anise. Kabocha makes for easy cooking and eating since its peel is edible, Lo says, and the unexpected topping gives it an addictive twist: "A little bitterness balances the squash's sweet flavor."

Get the recipe: Roasted Squash with Mole Sauce