Linguine with Butternut Squash, Spinach, and Mussels Recipe

Ingredients

• 4 cups 3/4-inch cubes peeled butternut squash (about 1 pound)
• 3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1/2 cup dry white wine
• 2 large shallots, chopped
• 2 large garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 2 pounds mussels, scrubbed, debearded
• 1/2 cup bottled clam juice
• 8 ounces linguine
• 2 5-ounce packages fresh baby spinach leaves