Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the top off the squash then cut the squash in half. Scoop out the seeds and discard. Cut the squash into bite-sized chunks (you don’t have to peel it if you don’t want to). Arrange the squash in a large ovenproof dish. Scatter over 2 tsp each ground cumin and smoked paprika and a good pinch of salt and pepper. Drizzle with 2 tbsp oil and turn to coat the squash. Slide into the oven for 20 mins.

Meanwhile, trim the stalks from the broccoli and chop the broccoli into bite-sized florets. Peel and thinly slice the onion. Cut the vine tomatoes into wedges.

When the squash has roasted for 20 mins, remove the dish from the oven. Add the broccoli, onion and tomatoes to the tray. Stir to mix, then return to the oven for 25 mins. The veg will be tender and a little charred.

While the veg roast, make the tahini sauce. Pop the tahini in a bowl and stir in 3 tbsp boiling water. Peel and grate in the garlic. Squeeze in the lemon juice and stir till thick and smooth.

Drain and rinse the butter beans. Remove the veg from the oven and add the beans to the tin. Grate in the orange zest and squeeze in the juice. Stir in 1 tbsp oil and stir well. Return to the oven for 5-10 mins, to warm through.

Serve the tray bake on a large platter, drizzled with the tahini sauce.