Delicata squash is a great option for this recipe because it doesn’t need to be peeled. If you can’t find delicate, feel free to substitute another winter squash of your choice.
Make the dill cashew cream: combine the drained cashews, water, dill, garlic, lemon
juice, salt, and pepper in an upright blender. Blend the cashew mixture on high until completely velvety and smooth. Scrape the cream into a glass jar and set aside.
Preheat the oven to 400 degrees F. Line 2 medium or 1 large baking sheet with parchment paper and set aside.
Slice the seeded squash into 1/2 inch thick wedges/half moons. On the baking sheet(s), toss the squash slices with the olive oil, salt, cumin, cayenne, and black
pepper. Spread the coated squash slices out into a single layer. Place the squash in the oven, and roast for about 30 minutes, flipping at the halfway point. The slices
should have deeply golden edges.
Serve the squash warm with dill cashew cream for dipping/drizzling.