Roasted Squash with Smoked Cashew Hummus

Roasted Squash with Cashew Hummus
Serves 12

2 acorn squash, halved, deseeded and cut into 5 wedges per side
1/4 cup extra virgin olive oil
1 teaspoon salt
1 tablespoon cumin
1 tablespoon champagne vinegar
1 bunch cilantro, chopped
1 cup raw cashews
1 15 oz. can chickpeas, drained and rinsed
1 chipotle pepper, in adobo
Juice 1 lime
2 teaspoons salt
1/2 # ricotta salata, shaved with a microplane

Preheat oven 425 degrees F. Toss squash on baking tray with olive oil, salt, curry powder and cayenne. Roast until charred slightly and tender, about 40 minutes. Remove and toss with vinegar and cilantro.

Smoke cashews by lining a large shallow heat proof pan with aluminum foil. Place wood chips on one end and light, letting off the first smoke. Place cashews on other side of pan and relight chips. Cover and smoke for 20. Also this can be a pain in the ass (but fun!) if not use regular toasted, roasted of raw cashews. 

Cool slightly and place in a blender with chickpeas, pepper, lime juice, salt and enough water to become smooth and reach desired texture.

Smear on the bottom of a plate and top with squash and cheese.