Best Linguine With Butternut Squash Spinach And Mussels Recipes

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BUTTERNUT SQUASH AND MUSSEL SOUP



Butternut Squash and Mussel Soup image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds fresh mussels
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped
1 cup dry white wine
Kosher salt and freshly ground pepper
1 onion, chopped
10 ounces butternut squash, peeled, seeded and cubed (about 2 cups)
7 ounces ditalini pasta
1/2 cup grated Parmigiano-Reggiano
Chopped fresh parsley, for topping (optional)

Steps:

  • The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.
  • Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chile pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside.
  • In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.
  • Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley.

CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS



Curried Mussels with Butternut Squash and Leeks image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cups cubed peeled butternut squash (about 8 ounces)
2 leeks (white and light green parts only), halved, thickly sliced and well rinsed
Kosher salt
1 tablespoon curry powder
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime zest, plus the juice of 1 lime
1/4 cup heavy cream
4 pounds mussels, scrubbed and debearded
1 cup fresh cilantro
4 thick slices crusty bread, halved

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.
  • Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.
  • Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.

Nutrition Facts : Calories 430, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 772 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams

PASTA WITH BUTTERNUT SQUASH AND SPINACH



Pasta with Butternut Squash and Spinach image

Categories     Cheese     Pasta     Vegetable     Vegetarian     Quick & Easy     High Fiber     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 7

6 ouncescavatappi or other spiral-shaped pasta
1 small butternut squash (about 1 pound)
5 cups packed spinach leaves (about 1 bunch)
2 garlic cloves
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
  • Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
  • While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
  • Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.

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