Chipotles are smoked jalapenos. You can get them in cans with adobo sauce, which is a spicy tomato sauce. Look for them at Mexican markets and well-stocked grocery stores. Unfortunately I have yet to find them organically produced.
They are spicy and smoky and make squash taste delicious!
This is another of those recipes that is too easy to write down, but here goes.
Roast Chipotle Squash
1 kabocha, acorn or other winter squash
1 tbsp minced canned chipotles in adobo
1 tsp salt
3 tbsp canola or other light oil
2 tsp water
Preheat oven to 400°F. Wash the squash, then cut it in half and scoop out the seeds. Place the halves cut side down on a cutting board, and with a big sharp knife carefully cut them lengthwise into 2-inch wedges.
Stir together the chipotles, salt, oil and water. Slather this onto the wedges (the flesh more than the skin, because the skin might be too tough to eat after roasting), using about half the sauce. Put the squash on a cookie sheet and bake, loosely covered with foil, for 15 minutes. Remove the foil, turn the pieces and drizzle the rest of the sauce over the top. Bake uncovered until tender, about 15 more minutes. Sprinkle with salt and serve.
Serves 2
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