Instructions: Tested November 21, 2001. Very, very good. Make sure that the squash is not overcooked to the point of mushiness. DO NOT microwave the squash, as it does not cook evenly. Used Sun brand Madras curry powder. Changed the sauce proportions from the original recipe. Original recipes specified acorn squash as an alternative to butternut - I suspect that two acorns per butternut would be appropriate.

Makes large portions.

Heat oven to 375 degrees. Lightly oil 12 x 7 x 2-inch baking dish. Cut squash into slices lengthwise, remove seeds and peel. Bring pan of water to boil over medium-high heat, reduce heat to steady simmer and carefully drop in squash pieces. Cook until slightly tender, 5-10 minutes. Drain and arrange pieces in single layer in prepared baking dish. Sprinkle lightly with salt and freshly ground pepper.

In small saucepan over low heat, melt butter. Add curry powder, cook gently 2 minutes, stirring. Sprinkle in flour and stir to blend. Remove from heat, add cream or half-and-half all at once. Season with salt and freshly ground pepper. Stir to blend. Return to medium heat. Cook until boiling, thickened and smooth, stirring constantly. Pour over each squash piece. Heat in oven 10-15 minutes, until just bubbling.

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