| 1 | With sharp knife, cut squash in half lengthwise; scoop out seeds and fibres. |
| 2 | Place flat side down; cut crosswise into ?inch thick crescents. |
| 3 | Arrange in single layer in 1x9-inch baking dish. |
| 4 | In small saucepan, melt together butter, curry powder and salt over medium heat until bubbling; brush over squash. |
| 5 | Cover and bake in 375f 190c oven for about 20 minutes or just until tender. |
| 6 | [squash can be prepared to this point, covered and set aside for up to 8 hours.] sprinkle squash crescents with apple juice, turning to coat. |
| 7 | Bake, uncovered for about 5 minutes or until tender and glazed. |
| 8 | Dinner menu: ~ mushroom and leek pate ~ make-ahead seafood salad ~ maple orange cornish hens ~ squash crescents ~ zucchini ribbons ~ two-rice and sweet pepper pilaf ~ ricotta cheesecake with citrus compote 6 servings for $2.44 cdn[nov 95] per serving: about 100 calories, 2 g protein, 2 g fat, 21 g carbohydrate good source of fibre. |
