In a high-speed blender, combine the cashews, water, dill, onion, garlic, lemon juice, salt, and pepper to taste and blend until smooth. Adjust the salt and black pepper to taste. Pour the cream into a small serving dish for dipping and set aside. Place in the refrigerator if you want a chilled dip.
Preheat the oven to 400?F. Line 2 baking sheets with parchment paper.
Slice the squash crosswise into ½-inch-thick rounds (it’s easier to slice the squash before it’s been seeded). Using a spoon, gently scoop out the seeds from the centers of the squash slices.
Place the squash rounds on the baking sheets, drizzle with the oil, and sprinkle with the salt, cumin, cayenne, and black pepper to taste.
Bake for 30 minutes, or until golden and firm. Flip the squash rounds over at the 15-minute mark.
Serve the squash warm with the dill-cashew cream alongside for dipping.
Note: Leftover squash rounds may be stored in an airtight glass container in the refrigerator for up to 5 days, but store the cream in a separate airtight glass container. Reheat squash upon serving again.