Baked Squash with Orange, Ginger, Garlic and Parsley

Source: Adapted from


medium orange, finely zested
4 cloves
inch piece of fresh ginger, peeled
1 bunch
fresh Italian parsley
4 pounds
acorn or butternut squash, peeled, seeded, and diced into 3/4" pieces (peeled, seeded, and diced into 3/4 inch pieces)
1⁄4 cup
extra virgin olive oil (more if needed)
salt and pepper (to taste)


Preheat oven to 400°F. Mince garlic and ginger root very fine. Add orange zest and parsley and continue chopping until parsley is minced.

Toss squash with oil, and salt and pepper to taste, and spread it in a layer in a 13 x 9 x 2" glass baking dish. Sprinkle with parsley mixture. Cover with foil.

Bake squash until tender, about 30 minutes. Remove the foil about halfway through the cooking to allow the squash to caramelize a bit.  (Recipe♦161)