Step 1

Preheat the oven to 375°F. Line baking sheet with parchment paper or a silicone baking liner. Place the squash on the baking sheet (whole) and roast until the skin is brown and bubbling, approximately 40 minutes.

Step 2

Once cool enough to handle, peel the squash, remove the seeds, and measure out 1 ½ cups of roasted squash. (Remaining roasted squash can be transferred to an airtight container and refrigerated for a later use.)

Step 3

In a blender, pulse the cashews and nutritional yeast until powdered, 10 to 20 seconds. Add the cooked squash, nondairy milk, lemon juice, tamari, and chipotle powder. Purée until smooth, about 60 seconds.