Place the squash wedges in a large enough baking dish and sprinkle them generously with salt.
Place the rest of the ingredients (except for the fresh parsley) in a small food processor (I used the chopping attachment that came with my KitchenAid Stick Blender) and process until the ingredients are well combined but still crumbly, like coarse gravel. Drop that mixture over the squash slices.
Cover lightly with aluminium foil and cook for 25 minutes; remove foil and continue cooking for another 15 to 20 minutes, or until the squash is tender and sligtlhy golden.
For even browner edges, switch the oven to broil for a few minutes at the very end of the cooking process.
Garnish with chopped fresh parsley and serve.
Maple Date and Walnut Oven Roasted Acorn Squash https://thehealthyfoodie.com/oven-roasted-acorn-squash/