Spicy Chipotle Orange Squash
Looking for a different way to serve squash? Try this slow-cooked southwestern treatment that requires only 15 minutes of prep time.
1 small buttercup or acorn squash (2 to 2 1/2 pounds)
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 ounce can), finely chopped
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.
Preparation Time: 15 minutes
Cook Time: 3 hours
If you're watching your fat intake, skip the butter in this recipe. 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.
You may wish to add a little extra brown sugar to help offset the heat from the chile in adobo sauce, if it's too spicy.
1 Serving (1 Serving): Calories 190 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 15 mg; Sodium 230 mg; Total Carbohydrate 29 g (Dietary Fiber 6 g, Sugars 18 g), Protein 2 g; Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat; Carbohydrate Choices: 2