Squash Crescents (1 PT)

With sharp knife, cut squash in half lengthwise; scoop out seeds and fibres.

Place flat side down; cut crosswise into 1/2-inch (1 cm) thick crescents.

Arrange in single layer in 13- x 9-inch (3.5 L) baking dish.

In small saucepan, melt together butter, curry powder and salt over medium heat until bubbling; brush over squash. Cover and bake in 375°F (190°C)

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.