Cut the squash in half. Remove the seeds and filaments and then bake at 350o F until the flesh is tender. Let cool and remove the bark, cut into slices and place in a baking dish.
In a saucepan, mix the cornstarch with the milk, the red curry paste and the nutmeg then thicken over low heat.
Pour over the squash, sprinkle with chives and grated cheese.
Brown in the oven for about 30 minutes or until cheese is golden.
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