Grilled Mussels with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F) and ensure the grates are clean and lightly oiled to prevent sticking.

   Tip: A well-oiled grill prevents the mussels from sticking and helps create beautiful char marks.

2. 2

   In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the diced butternut squash cubes and sauté for 8-10 minutes until they begin to soften and caramelize slightly.

   Tip: Cut the squash into uniform pieces for even cooking.

3. 3

   Add the minced garlic, diced shallot, and half of the chopped sage to the squash. Cook for 2 minutes until fragrant, stirring occasionally.

   Tip: Don't let the garlic brown; it will become bitter.

4. 4

   Pour in the vegetable broth and white wine, then reduce heat to low. Simmer for 12-15 minutes until the squash is completely tender and can be easily pierced with a fork.

   Tip: The squash should be soft enough to purée smoothly.

5. 5

   Transfer the squash mixture to a blender or food processor and blend until smooth and creamy. Season with salt, pepper, and lemon zest. Keep warm on low heat.

   Tip: For a rustic texture, mash by hand instead of blending if you prefer.

6. 6

   Pat the cleaned mussels dry with paper towels. Toss them in a bowl with the remaining 3 tablespoons of olive oil, red pepper flakes, and a pinch of salt and pepper.

   Tip: Dry mussels will grill better and develop better color.

7. 7

   Place the mussels directly on the grill grates and cook for 4-6 minutes, stirring occasionally with a grill spatula, until the shells open. Discard any that don't open.

   Tip: Listen for a light sizzle; this indicates proper heat contact.

8. 8

   Spoon the butternut squash purée into shallow bowls, creating a nest in the center. Top with the grilled mussels and garnish with the remaining fresh sage and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the squash is still warm and the mussels are at their peak.