Curried Mussels with Butternut Squash and Leeks

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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