Preheat your oven to 200'C/Fan 180'C/Gas 6. Trim the top off the squash then cut the squash in half and scoop out seeds and discard. Cut the squash into bite sized chunks (you do not have to peel it if you do not want to). Arrange the squash in a large ovenproof dish. Scatter over 3 tablespoons each ground cumin and smoked paprika and a good pinsh of salt and pepper. Add 2 tablespoons of water. Slide into the oven for 20 minutes.
Meanwhile trim the stalks from the broccoli and trim the stocks from the broccoli and chop into bitesize florets. Peel and thinly slice the onions. Cut the vine tomatoes into wedges.
When the squash has roasted for 20 minutes, 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 minutes. The veg will be tender and a little charred.
While the veg roast, make the tahini sauce. Pop tha tahini in a bowl and add 3 tablespoons 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 dish. Grate in the orange zest and squeeze in the juice in the juice, Stir well and return to the oven for 5-10 minutes to warm through. Serve the tray bake on to a large platter and drizzle with tahini sauce.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.