Step 1

Preheat oven to 400, spread on baking sheet lined with parchment paper, add butternut squash, drizzle with a tiny bit of oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.

Step 2

In a pot add 2 – 3 cups of water and butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for 20 minutes.

Step 3

Place butternut squash in a microwave safe bowl, add 1/2 cup of water, place a small plate overtop to bowl, and heat for 5 minutes on high. Carefully lift plate and check if squash is ready, or cook for 1 – 2 more minutes, until fork tender.

Step 4

Cover cashews with hot, not boiling, water and let soak at 10 minutes.

Step 5

Cover cashews with cool water and let soak for 2 – 3 hours.