Chili-Sesame Butternut Squash

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1 stick unsalted butter, melted

Juice of 2 large oranges

2 teaspoons sugar

1 teaspoon apple cider vinegar

2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices

4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces

6 cloves garlic, smashed

6 sprigs thyme, torn in half

Kosher salt and freshly ground pepper

1/2 cup sesame seeds