Linguine with Butternut Squash, Spinach, and Mussels

Ingredients

• 2 5-ounce packages fresh baby spinach leaves
• 8 ounces linguine
• ½ cup bottled clam juice
• 2 pounds mussels
• ½ teaspoon dried crushed red pepper
• 2 large garlic cloves
• 2 large shallots
• + 3 more ingredients
• • ½ cup dry white wine
  • 3 tablespoons extra-virgin olive oil
  • 4 cups butternut squash

Preheat oven to 400°F. Place squash cubes on rimmed baking sheet. Sprinkle with salt and pepper, then pour 1 tablespoon olive oil over and toss to coat. Roast 10 minutes. Turn squash over; continue roasting until tender, about 20 minutes longer. DO AHEAD: Can be made 4 hours ahead. Let s...

View full recipe at Epicurious