Love at first spoonful 🤤 To recreate this recipe, see below: Ingredients 1 Butternut Squash 3 shallots 1 head garlic, halved 1 carrot 4 sage leaves to blend 2 sage leaves, chiffonade 2 tbsp olive oil 1 box vegetable broth ¼ tsp ground nutmeg 1 tbsp brown sugar 2 tbsp butter 1 tbsp rice vinegar 1 cup Daiya Dairy-Free Parmesan Shreds Salt, to taste Instructions 1. Slice the butternut squash in half. 2. Add to a baking sheet with the shallots, head of garlic (unpeeled), and carrot, and drizzle with the olive oil with salt. Roast in the oven for 1 ½ hours at 385 degrees Fahrenheit. Remove from oven. 3. Add the roasted vegetables to the blender with vegetable stock and 4 sage leaves, and blend everything until smooth. 4. Pour the vegetables into a pot and simmer on low. Grate in the ground nutmeg, add the brown sugar, and the butter. Add the rice vinegar during the last 10 minutes of cooking. 5. Line a baking sheet with parchment paper. Sprinkle ¼ cup of Daiya Dairy-Free Parmesan Shreds...