Calabaza enmielada, also known as calabaza en tacha, is a traditional Mexican dessert made by simmering squash in a syrup of piloncillo, cinnamon, cloves, and orange. Particularly popular around Día de Muertos, it can be served warm, with or without a splash of cold milk. It's the kind of dessert that tastes unmistakably like fall, with a flavor that lingers long after the last bite.

1 medium calabaza de Castilla (2–3 kg / 4½–6½ lb)

1 kg (2.2 lb) piloncillo

3 cinnamon sticks

1 orange

4 cloves

2 star anise pods (optional)

1 liter (4¼ cups) water

STEP ONE

Wash the squash thoroughly.

STEP TWO

Remove the seeds and cut the squash into medium-sized pieces, leaving the skin on.

STEP THREE

In a large pot, combine the water, piloncillo, cinnamon sticks, cloves, and star anise, if using.

STEP FOUR

Add the juice and peel of the orange.

STEP FIVE

Bring the mixture to a boil and cook until the piloncillo has completely dissolved.

STEP SIX

Add the squash pieces to the pot and cover.

STEP SEVEN

Cook over medium-low heat for 45–60 minutes, or until the squash is tender.

STEP EIGHT

Carefully remove the squash from the pot and set aside.

STEP NINE

Simmer the remaining syrup for another 10–15 minutes, until slightly thickened.

STEP TEN

Pour the warm syrup over the squash and serve. If desired, add a splash of cold milk.