To make with a whole butternut squash: Preheat the oven to 400 degrees F. Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves on a baking sheet lined with parchment paper. Roast the squash for 50 minutes-1 hour or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Please note you will only use the flesh from 1 butternut squash half. Save the other half for a different recipe.

To make with cubed butternut squash: Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper. Drizzle 1-2 tablespoons of olive oil and use your hands to coat the cubes. Roast at 400 degrees F for 30-40 minutes, flipping halfway through. Squash is done when it is very fork tender.

While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.

Once the cashews have finished soaking you'll be ready to make the queso: add drained cashews, flesh from 1 half of the roasted butternut squash (about 1 ½ cups mashed or approximately 2 cups cubed roasted butternut squash), garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, chili powder, dijon mustard, salt and black pepper to a high powered blender. Blend on high until a sauce comes together. If you want a thinner queso, add a bit more almond milk. Taste and adjust seasonings as necessary. Sometimes I like to add more salt or add in a dash of hot sauce to make it spicy; it’s really up to you!

You can either store this in the fridge to reheat later at this point, or to serve immediately you can transfer to a large pot or skillet and place over medium heat. Mix in the salsa and then stir frequently until warmed through to your liking. Transfer dip to a large shallow bowl and garnish more salsa if you like, plus scallions, jalapeno slices and cilantro. Please note: you can also transfer the mixture to a slow cooker and keep on warm to serve at a party. Just make sure you stir every so often!

Feel free to serve this with chips or over nachos, on burrito bowls, in quesadillas, enchiladas, etc. You can also halve this recipe to make less. Makes about 3 cups of vegan queso.