A day ahead: First make the Homemade Tigernut milk *link to recipe in NOTES*, as it needs to soak for 24 hours. Once you have the milk ready and made up, continue to the next steps.

Steam or microwave the cubed squash until tender. Add to a high-speed blender while still hot, then sprinkle the gelatin evenly over the top.

Heat the tigernut milk (or coconut milk if substituting) until steaming, the pour it over the gelatin.

Add in the vinegar and salt, then blend on medium for 1 minute or until very smooth.

Pour into a storage container and allow to cool for 30 minutes at room temp, then refrigerate for 4 to 6 hours or until thickened and set.

Make the CHEESE SAUCE from my Cheesy Taters & Bacon recipe *link to recipe in NOTES*

Pour the sauce from the blender into a storage container, and chill in the fridge for 6 to 8 hours or until completely set and firm.

Cut the set cheese into 4 sections, then use a large-holed grater to gently grate 1 or 2 sections into shreds. (You can save 3/4 to 1/2 of the sections for other recipes or for snacking on throughout the week, as you will have a good amount of "cheese" leftover. Yay! Extra cheese, please.)

Use a sharp steak knife to create several 1" deep pricks into the squash through the skin.

Steam kabocha whole in a large Dutch oven pot for 40 minutes or until tender.

Allowed to cool for at least one hour for safe handling

Add the bacon grease to a medium cast-iron skillet, and heat over medium heat for at least five minutes.

Meanwhile, use a large tablespoon or soup spoon to gently scrape the flesh from the skin into a small bowl. The skin will be very soft now as well, so this can be slightly tedious while you try to separate the two from eachother (just a heads up!) but it's so worth it. Discard the skin.

Add the kabocha into the hot grease and use a slotted spoon to gently mash it to where most lumps are gone. Stir for about 1 minute.

Stir in the seasonings, then sprinkle over the cassava and stir in.

Cook, stirring occasionally for 5 minutes or until mixture begins to stick to the bottom of the pan a bit.

Cool at room temperature completely, then refrigerate if necessary before you need to use it in the recipe.

Add all ingredients to a high-speed blender (or to a 3-cup, wide-mouth mason jar and use an immersion blender) and blend until very smooth.

Make this last-minute to prevent browning.

Add all ingredients to a small-medium mixing bowl, and use a fork to mash and mix together to desired consitency.

In a glass meatloaf container (or other pretty, clear glass container), spread the KABOCHA BEANS on the bottom.

Whisk the SOUR CREAM until it's fluffed up a bit, then spread on top of the kabocha beans.

Spread the GUACAMOLE over the sour cream, then spread the TACO SAUCE over the guacamole.

Sprinkle the ZUCCHINI CHEESE SHREDS over the taco sauce, then sprinkle the lettuce and olives over the top.

Serve immediately, or cover and chill for at least 1 hour for a colder dip.

Serve with plantain chips, sweet potato or yuca chips, or tostones. To keep it low-carb, serve with pork rinds or vegetable dippers.