Looking for a different way to serve squash? Try this slow-cooked southwestern treatment that requires only 15 minutes of prep time.
small buttercup or acorn squash (2 to 2 1/2 lb)
tablespoons packed brown sugar
tablespoons butter or margarine, melted
teaspoon grated orange peel
tablespoons fresh orange juice
chipotle chile in adobo sauce (from 7-oz 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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.