For the Chili Cashewmilk Yogurt
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 Cashewmilk Yogurt, 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 Cashewmilk Yogurt, top with cilantro and scallions.