From: Helen Watson
Yield: 4 servings
Preheat oven to 200 °C/400 °F/Gas 6
- 3 tablespoons parsley; chopped
- 2 oranges; zest and juice
- 2 cloves garlic; crushed
- 1medium butternut squash; peeled and deseeded
- 1 tablespoon olive oil
Mix the parsley, orange zest and garlic in the orange juice.
Cut the squash into 2 cm (¾ inch) slices and brush with the
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.