Butternut Squash with Chili and Sesame

Ingredients:

• 110 g unsalted butter, melted
• Juice of 2 large oranges
• 2 teaspoons of sugar
• 1 teaspoon apple cider vinegar
• 2 large butternut squash (about 1 kg each), halved lengthwise, seeded and sliced ​​crosswise into 1 cm thick slices.
• 4 large dried Mexican chili peppers (such as guajillo, pasilla, or ancho), seeded and cut into 2-inch (5cm) pieces.
• 6 cloves garlic, crushed
• 6 sprigs thyme, torn in half
• 0.5 cup sesame seeds

Preparation:

1. Preheat oven to 200°C and line 2 baking sheets with foil.
2. In a large bowl, combine melted butter, orange juice, sugar, and vinegar. Add the pumpkin, chili pepper, garlic, thyme, 1 tablespoon salt, and a pinch of freshly ground black pepper; stir to coat.
3. Spread the pumpkin and its liquid onto the prepared baking sheets in a single layer. Sprinkle with sesame seeds. Bake, turning the slices halfway through, until the pumpkin is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. The pumpkin can be prepared up to 4 hours ahead and served chilled.