Baked Squash with Orange
From: Helen Watson

Yield: 4 servings

• 3 tablespoons parsley; chopped
• 2 oranges; zest and juice
• 2 cloves garlic; crushed
• 1medium butternut squash; peeled and deseeded
• 1 tablespoon olive oil
• seasoning

Mix the parsley, orange zest and garlic in the orange juice.

Cut the squash into 2 cm (¾ inch) slices and brush with the olive oil.

Place the squash in an ovenproof dish and season.
Spoon the orange mix over the squash and cover with foil.

Bake for 40-45 minutes until the squash is slightly soft.

Serve with crusty bread rolls.