Preheat your oven to 180c and pop the squash onto a roasting tray with the olive oil and toss everything together.

Roast this in the oven for around 25 minutes, or until nice and soft.

Once the squash is cooked and cooled slightly, in a food processor, combine the squash, cashews, salt, pepper, paprika and a splash of water and blend until smooth and creamy.

Break up the clusters slightly and stir these through the dip for some added crunch.