Ingredients:
1 small buttercup or acorn squash (2 to 2 1⁄2 lb)
1⁄4 cup water
3 tablespoons packed
brown sugar
2 tablespoons butter
or margarine, melted
1 teaspoon grated
orange peel
3 tablespoons fresh
orange juice
1⁄4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped

Method:
1 Cut squash in half crosswise; remove seeds and membranes.

2 Pour water into 5- to 6-quart slow cooker. Place squash halves, cut sides up, in cooker. (If necessary, cut off pointed tip so squash stands upright.)

3 In small bowl, mix remaining ingredients; pour into squash halves.

4 Cover; cook on High heat setting 3 to 4 hours. Cut squash in half to serve.

Notes and Tips:
Skip the butter in this recipe if you’re watching your fat intake. It does help to round out the flavors in the sauce, but if you’re looking for ways to cut fat from your diet, this would be an easy one.

spicy chipotle orange squash recipe