Squash, which is a member of the cucurbit family along with melons and cucumbers, originally hails from the Americas - likely somewhere between Mexico and Guatemala. Today, squash has made its way all over the map of world cuisine, and making one's way through the ever-growing list of these winter fruits can be intimidating. Each has its own personality and flavor (think of the super sweet and fleshy buttercup versus the stringy spaghetti), and confusingly, only some have edible skin. The good news is that nearly every variety tastes great the old-fashioned way: roasted and served with butter — and almost all of them have specific preparations that help their particular characteristics shine. Step outside of your baked butternut and acorn comfort zone and say hello to winter's best bounty.