Looking for a different way to serve squash? Try this slow-cooked southwestern treatment that requires only 15 minutes of prep time.
Slow-Cooker Spicy Chipotle Orange Squash
- Prep Time 15 min
- Total 3 hr 15 min
- Servings 4
- Ingredients 8
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
Instructions
-
Step1Spray 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.)
-
Step2In small bowl, mix remaining ingredients; pour into squash halves.
-
Step3Cover; cook on High heat setting 3 to 4 hours.
Nutrition
190
Calories
7g
Total Fat
2g
Protein
29g
Total Carbohydrate
18g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 230mg
- 10%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 18g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 210%
- 210%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
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;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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