Preheat the oven to 220°C/200°C fan-forced. Thickly slice the butternut pumpkin. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15 minutes (it will finish roasting in step 4!). TIP: Peel the pumpkin, if preferred! TIP: If your oven tray is crowded, divide the pumpkin between two trays.

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan, heat the butter over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, roughly chop the Asian greens. Trim the baby broccoli. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and mayonnaise. Set aside.

In a second small bowl, combine the soy sauce and honey. Drizzle the roasted pumpkin with the soy-honey mixture, then sprinkle with the mixed sesame seeds, turning to coat. Return the pumpkin to the oven to finish roasting, until golden and tender, 5-10 minutes.

While the pumpkin is finishing, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the baby broccoli until just tender, 5-6 minutes. Add the Asian greens, ginger paste, remaining garlic and 1/2 the spring onion and cook, stirring, until the greens are slightly wilted, 1-2 minutes. Season, then remove from the heat.

Divide the garlic rice between bowls. Top with the ginger veggies and sweet soy pumpkin, spooning over any sauce from the tray. Sprinkle with the crushed peanuts and remaining spring onion. Drizzle with the Japanese mayo to serve.