1

Preheat oven to 400ºF.

2

Cut squash in half lengthwise and then cut each piece crosswise in half again; remove seeds. Place squash, skin-side down, in a shallow roasting pan; coat with cooking spray. Roast until fork-tender, about 50 to 60 minutes; remove and set aside until squash is cool enough to handle. Reduce oven temperature to 350ºF. (Note: To boil squash instead of roasting it, place squash in a large pot and pour in enough water to cover it. Bring to a boil and cook until fork tender, about 30 minutes; drain well and set aside until squash is cool enough to handle.)

3

While squash is cooking, combine apple, cranberries and 2 tablespoons of maple syrup in a medium-size heavy-bottomed pot; cover and cook over medium heat until cranberries are a pulp and apples are almost tender, about 7 to 10 minutes. (Note: Check apples halfway through cooking. If mixture is dry, add 1 tablespoon of apple juice.)

4

Once squash has cooled, peel squash and place in a blender with remaining tablespoon of maple syrup, milk, salt, pepper and curry powder; puree. Spoon squash mixture into a shallow 9-inch glass pie plate or casserole dish; gently spread apple mixture over squash.

5

Melt butter in small skillet over medium-high heat. Off heat, add bread crumbs to skillet and coat with cooking spray. Sauté crumbs for 2 minutes to coat; sprinkle over apples. Bake until bread crumbs are browned and squash is hot, about 20 minutes. Slice into 6 pieces and serve.