Preheat the oven to fan 220°C/Gas mark 9 and carefully slice the squash in half lengthways. Be sure to use a sharp knife. Scoop out the seeds, wash and dry them.

Roast the two halves in a large roasting tray, cut-side down, for 30 minutes.

Remove the tray from the oven and put each squash half onto a chopping board. Slice across the halves, every 0.5cm, making sure not to cut all the way through to the board, before putting back in the roasting tray. Rub ghee and a good amount of salt and pepper into the squash, scatter around the garlic and roast for another 15 minutes.

Add the grapes, herbs, orange slices and squash seeds to the tray and spoon over the maple syrup. Turn up the heat to 240°C for a final 5–10 minutes until the edges look golden and crisp.

While the squash is cooking, prepare the sprout slaw. Whisk the dressing ingredients together in a mixing bowl and season to taste.

Use a food processor or knife to finely chop the sprouts, then transfer to the bowl with the dressing and toss with the other ingredients.

Squeeze the roasted garlic cloves out of their skins, mash with a fork and serve alongside the squash and the slaw.