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.