INGREDIENTS 1 small butternut squash, cut into cubes 2 teaspoons olive oil2 teaspoons vegan butter1⁄2 medium yellow onion, finely minced 2 cloves garlic, minced 1 cup polenta4 cups plant-based milk 1 teaspoon sea salt 4 tablespoons vegan soft tangy (“goat” style) cheese 4 cups spinach1/4 cup canned pureed pumpkin, not pumpkin pie mix 1 teaspoon…