Roasted Mussels with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender, stirring halfway through.

   Tip: Cut squash into uniform sizes so they cook evenly.

2. 2

   While squash roasts, heat remaining 2 tablespoons olive oil and butter in a large oven-safe skillet over medium heat. Add shallots and sauté for 2 minutes until softened.

3. 3

   Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.

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

4. 4

   Pour in the white wine and vegetable broth, then add thyme sprigs and bay leaf. Bring to a gentle simmer and cook for 3 minutes to reduce slightly.

5. 5

   Remove the roasted butternut squash from the oven and add it to the skillet, gently stirring to combine with the liquid.

   Tip: The squash can be added to the skillet or kept warm separately if preferred.

6. 6

   Add the cleaned mussels to the skillet and increase oven heat to 450°F. Transfer the entire skillet to the oven and roast uncovered for 8-10 minutes until all mussel shells have opened.

   Tip: Discard any mussels that don't open after cooking.

7. 7

   Remove from oven and carefully stir in lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Remove and discard thyme sprigs and bay leaf. Transfer mussels, squash, and broth to serving bowls and garnish generously with fresh chopped parsley. Serve immediately with crusty bread.

   Tip: Pour the flavorful cooking liquid over each serving for maximum taste.