Combine all ingredients, except the squash and parsley, in a large bowl. Cut the squash in half and scoop out the seeds. Cut each half squash into 4 wedges, set in the bowl and toss to coat. Cover and allow to marinate for 30 minutes.
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Arrange the squash, skin side down, on the baking sheet. Brush the cut portions with any remaining marinade that is left in the bowl. Roast for 30 minutes, or until beautifully coloured and tender. Sprinkle with parsley and serve.