Slice the butternut squash in half from stalk to tip, then scoop out and discard the seeds and fibres from the core. There is no need to peel a butternut, though you can if you wish. If you are using a pumpkin, then remove the tough outer skin with a vegetable peeler or large knife.

Cut into slices about half a centimetre thick and place them on a large baking sheet or in a roasting tin. It is unlikely you will manage to get them in single layer, but try to keep the pieces as separate as you can.

Preheat the oven to 200C/gas mark 6.

Peel the garlic, then crush to a paste with a pinch of salt, using a pestle and mortar.

Peel the ginger, then grate to a purée, using a fine-tooth grater, into the garlic.

Mix in the Aleppo pepper, then stir in the honey, soy sauce and oil. You should have a sticky, glossy dark dressing

Pour the honey and soy mixture over the squash and turn it over and over so it is fairly evenly coated. (If you can bear it, this is much more easily done using your hands than with a spoon.)

Bake for 25 minutes, remove briefly from the oven and turn the pieces over carefully with palette knife.

Scatter with the sesame seeds and return to the oven for a further 15 minutes or until the flesh is soft and glossy. There will be no sauce as such, just shiny, sticky slices of butternut.

Remove from the oven and let it rest for a couple of minutes, then turn the golden moons of butternut carefully, coating them with the sticky dressing, then pile on top of the steamed rice with a few orange slices and trickle with a little roasted sesame oil.