Heat oven to
375F (190C). Butter a 12 x 7 x 2-inch baking dish. Cut squash into
slices lengthwise. Remove seeds and peel. Drop pieces into lightly
salted boiling water and cook until almost tender, 5-10 minutes. Drain
and put pieces in a single layer in prepared baking dish. Sprinkle
lightly with salt and pepper.
Heat butter
in saucepan. Add curry powder and cook gently 2 minutes, stirring.
Sprinkle in flour and stir to blend. Remove from heat and add cream all
at once. Return to (1ml) salt and dash pepper and stir to blend. Return
to moderate heat and cook until boiling, thickened and smooth, stirring
constantly. Pour over squash pieces. Heat in oven 10-15 minutes or just
until bubbling.
