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In a small saucepan bring water and squash to boiling; reduce heat. Simmer, covered, about 15 minutes or until squash is very tender; do not drain. Mash squash in the water. Measure squash mixture. If necessary, add additional water to make 3/4 cup total.
Return squash mixture to saucepan. Add buttermilk, sugar, butter, curry powder, and salt. Heat or cool as necessary until warm (120°F to 130°F), stirring constantly.
In a large mixing bowl combine 1 cup of the all-purpose flour and the yeast. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, raisins, and as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (30 to 45 minutes). Lightly grease baking sheets; set aside.
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Roll dough to a 15x8-inch rectangle. Cut crosswise into twenty 8x3/4-inch pieces. Stretch and roll each piece to form a 15-inch long breadstick. Place 3/4 to 1 inch apart on prepared baking sheets.
Preheat oven to 375°F. Cover and let breadsticks rise for 20 minutes. In a small bowl lightly beat egg white and water; brush over breadsticks. If desired, sprinkle with sesame seeds and/or almonds. Bake for 15 minutes or until lightly browned. Remove to wire rack. Serve warm or at room temperature.