Preheat oven to 425 degrees
In a roasting pan, place butternut squash cut-side down. Add about ¼-inch worth of water and place in oven.
Roast for about 30 minutes, until squash is tender; remove and let cool.
Measure ½ cup of squash and save remainder for another recipe.
In a high-speed blender or food processor, place the ½ cup squash, cashews, 1 cup of the hot water, nutritional yeast, garlic flakes, salt, miso and lime juice. Puree until smooth, adding a bit more hot water if needed to reach a good dip consistency.
In a small pot over medium-low heat, place squash mixture. Stir in diced tomatoes with their liquid and heat until hot. Serve with tortilla chips and lime wedges.
