Categories: Vegetables 
      Yield: 6 servings 
  
      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 
   
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