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Spicy Chipotle-Orange Squash

  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 4
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Looking for a different way to serve squash? Try this slow-cooked southwestern treatment that requires only 15 minutes of prep time.
Created Sep 8, 2011
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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

Steps

  •  
    1
    Spray 5- to 6-quart slow cooker with cooking spray. Cut squash in half crosswise; remove seeds and membranes. Pour water into slow cooker. Place squash halves, cut sides up, in slow cooker. (If necessary, cut off pointed tip so squash stands upright.)
  •  
    2
    In small bowl, mix remaining ingredients; pour into squash halves.
  •  
    3
    Cover; cook on High heat setting 3 to 4 hours.

Nutrition Information

No nutrition information available for this recipe
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