For the Chili Cashewgurt®
Preheat the oven to 350° F. Toss the squash in the olive oil, salt and pepper, and coconut sugar lay flat on a baking sheet. Cook, turning once, until caramelized on edges and tender approximately 40 minutes.
In a small bowl, whisk together the Cashewgurt®, lime juice, garlic, lime zest, and sriracha. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
Serve squash drizzled with Chili Cashewgurt®, top with cilantro and scallions.