You will only need a little of the sauce. Keep the rest in the refrigerator.
Slice the butternut squash and but it in an ovenproof tray. Add 2 Tsp of olive oil and a pinch of salt.
Cook for 30 minutes (190°C).
Place the cashews, almond drink, hot sauce, lemon juice and salt in a blender to mix the sauce until smooth.
Take a tortilla, add the sauce, rocket, fennel and butternutsquash and enjoy.