1. Preheat oven to 325 degrees. Place squash cubes in large mixing bowl.
2. In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half of this mixture to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
3. Transfer squash to a 9x13 inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with foil and bake for 1 - 1.5 hours, until tender. Uncover and bake until very soft, an additional 45-60 minutes.
4. To finish, brown the top: Turn oven to 350 degrees (or use broiler). Heat squash until sizzling on the bottom and crispy on the top, about 10 minutes.
