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"With all the varieties of winter squash at the market, choosing the right type for the right dish can be confounding. We're here to help: Each of our three favorites has a particular talent, so play them to their strengths. Butternut squash browns beautifully when roasted, enhancing its nutty flavor. Plus, it's resilient (read: It won't turn to mush when cooked). &lt;strong&gt;Get the recipe:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/braised-lamb-with-roasted-squash-and-onion-sauce\"&gt;Braised Lamb with Roasted Squash and Onion Sauce&lt;/a&gt; Despite its thick, tough skin, kabocha's fine-grained and sweet flesh yields the creamiest (almost potato-like) pur\u00E9e. &lt;strong&gt;Get the recipe:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/kabocha-puree-with-ginger\"&gt;Kabocha Pur\u00E9e with Ginger&lt;/a&gt; Delicata squash has quick-cooking flesh and thin, edible skin, making it ideal for simply slicing and tossing into soups and stews. &lt;strong&gt;Get the recipe:&lt;/strong&gt; &lt;a href=\"http://www.bonappetit.com/recipe/roasted-squash-with-lemon-tahini-sauce\"&gt;Roasted Squash with Lemon-Tahini Sauce&lt;/a&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/ingredients/slideshow/know-your-squash>