1 lg Acorn squash

      1 tb Butter

    1/4 ts Curry powder

    1/4 ts Salt

      1 tb Apple juice

  With sharp knife, cut squash in half lengthwise; scoop out seeds and
  fibres. Place flat side down; cut crosswise into 1/2-inch thick crescents.
  Arrange in single layer in 1x9-inch baking dish.
  In small saucepan, melt together butter, curry powder and salt over medium
  heat until bubbling; brush over squash. Cover and bake in 375F 190C oven
  for about 20 minutes or just until tender.
  [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. Bake,
  uncovered for about 5 minutes or until tender and glazed.
  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.
  Source: Canadian Living magazine Nov 95
  "No-Panic Party" Recipes by Canadian Living Test Kitchen
  Recipe by Kate Gammal
      [-=PAM=-]   PA_Meadows@msn.com