Looking for a new way to serve butternut squash this Thanksgiving? Try it in a sweet, spicy and smoky soup, courtesy of Alejandra Ramos of Always Order Dessert. Or try it in a pasta recipe from chef Brian Lewis of the Cottage restaurant in Westport, Connecticut: He uses the squash in a filling for agnolotti pasta (similar to ravioli), which he tops with date brown butter and sage breadcrumbs.

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Either recipe would make a wonderful first or main course for any special fall meal, not just Thanksgiving.

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