Start by cleaning the mussels under cold running water, scrubbing their shells to remove any grit. Discard any that remain open when tapped.

Peel and chop the butternut squash into bite-sized pieces. Gather your curry powder, cilantro, and lime.

In a large pot over medium heat, heat a splash of oil and add the chopped butternut squash. Sprinkle in the curry powder and sauté for about 5-7 minutes.

Carefully add the cleaned mussels into the pot with a splash of water or broth. Cover the pot and let everything cook for 5-7 minutes.

Remove the pot from heat and squeeze fresh lime juice over the dish, adding chopped cilantro. Stir gently to combine.

Serve warm in bowls, ladling the rich sauce over each serving. Enjoy with crusty bread or a salad.