1. Preheat oven to 350 F. Melt 1 tbsp butter in a heavy large skillet over medium heat. Add onion and sauté until tender. 2. Add apples, juice and currants. Saute until liquid evaporates, about 6 minutes. Add salt and pepper to taste. 3. Melt 5 tbsp butter in a small skillet over medium heat. Add ½ tbsp curry, stir for 1 minute 4. Brush 2 large baking sheets with curry butter. Arrange squash on sheets, sprinkle with salt and pepper. Scoop filling into the center of the rings, drizzle with remaining curry butter and cover with foil 5. Bake until squash is tender, ~40 minutes