Heat oven to 400° F.

Pour the just boiled water over the cashews and let them sit for 15 minutes while you prepare the squash.

Using a vegetable peeler, peel the skin from the ridges on the squash from top to bottom. Trim off each end, then cut the squash in half lengthwise. Use a spoon to scrape out and discard the seeds. Set each squash half cut-side down, then slice each half into 1/4-inch-thick half-moons. Toss the squash half-moons with a splash of oil and a pinch of salt, and arrange on a baking sheet in a single layer. Bake the squash for 12 minutes, then flip and bake a further 5 minutes. They should be golden-brown and crispy by this point. Set them aside to cool.

While the squash bakes, make the vinaigrette. Add the cashews, their soaking liquid and all other vinaigrette ingredients to the blender. Blend on high until fully emulsified and no chunks of cashews remain. Taste, and add more salt and/or lemon, if necessary. Refrigerate until ready to use.

Combine the shaved collards with a bit of the vinaigrette in a mixing bowl. Use your hands to make sure each leaf is coated with vinaigrette. Then mix in the grapes, scallions and crispy squash. Season to taste and serve.