Preheat the oven to 200°C/gas mark 6. Put the butternut squash slices in a roasting tray and drizzle over the olive oil. Toss to coat and season with freshly ground black pepper. Roast for 30-40 minutes, until golden and tender.
Meanwhile, mix together the chopped parsley, garlic and extra virgin olive oil in a small bowl. Set aside.
Transfer the roasted butternut squash to a serving platter. Spoon over the dressing and serve.