Bring 2 inches of water to boil in the bottom of a pan with a steamer basket. If you don't have one, don't worry, just bring the water to boil. Cut the squash in half and scoop out the seeds. Cut off the ends, but no need to peel (you can eat delicata skin!). Set the two halves, cut side up, in the basket (or right in the hot water). Cover the pot and steam for 10 minutes, til the squash has softened slightly.
Meanwhile, slice the scallions and add the white and light green parts to one bowl and the dark green to another. Mince the garlic, peel and mince the ginger, and mince as much of the hot pepper (avoiding the seeds) as you'd like to use. Add to the white/light green scallions and set aside.
When the squash is ready, remove from the steamer and let cool slightly on your cutting board. Turn to cut side down, then slice into very thin half moons (about ¼-inch).
Set a large skillet over high heat until hot, about 5 minutes. Add a little oil and the cashews and cook, stirring occasionally, til they are brown, about 2 minutes. Transfer to a bowl. When cool, coarsely chop.
Add more oil to the pan, plus the white/green scallion, ginger, garlic, pepper mixture. If you're using the hot pepper, be careful about inhaling the steam from the pan--it'll make you wheeze. Stir and fry for about 1 minute, until the aromatics are softened and just beginning to brown. Sprinkle with salt, then add the sliced squash. Stir and fry, leaving the squash for 30 seconds or so at a time to brown, for about 5 minutes, until the squash is fully cooked. Sprinkle with more salt, then add the white wine and soy sauce and remove from the heat. Add the cashews, stir well, taste for salt, and serve on rice, topped with the green parts of the scallions.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2014/12/spicy-stir-fried-delicata-squash-with-cashews.html