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
Preparation
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.)
In small bowl, mix remaining ingredients; pour into squash halves.
Cover; cook on High heat setting 3 to 4 hours.
