Spicy Chipotle-Orange Squash

1 small buttercup or acorn squash
1/4 C. water
3 Tbsp. packed brown sugar
2 Tbsp. butter or margarine, melted
1 tsp. grated orange peel
3 Tbsp. fresh orange juice
1/4 tsp. salt
1 chipotle chile in adobo sauce (from 7 oz. can), finely chopped

Cut squash in half crosswise; remove seeds and membranes. Pour water into a 5-6 qt. slow cooker. Place squash halves, cut sides up, in cooker.
In a small bowl, mix remaining ingredients; pour into squash halves.
Cover; cook on high heat setting 3-4 hrs. Cut squash in half, making four wedges, to serve.