Instructions: In a kettle of boiling water boil the squash, turning it occasionally, for 1 hour; drain and let it cool for 10 minutes. Cut the squash in half and discard the seeds. Scrape out the flesh with the tines of a fork, transferring it to a serving dish, season it with salt and pepper, and dot it with butter.

Drizzle the orange juice over the squash, sprinkle the squash with the parsley, and garnish it with the rind.

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