XVII: Buttery Baked Squash Spread

I am a HUGE squash fan. I'll try almost anything once if there's squash in it. Sadly, I do not know where this recipe came from.

1 small butternut or acorn squash (about 2 lbs)
1 t orange juice
1 t orange zest
1 T butter
1/4 t allspice
1 package chips (best with sweet potato chips)

Preheat oven to 400*. Wash squash; cut into quarters and scoop out seeds and membranes. Place squash in baking pan, cut side down. Pour 1/2 c water over top of squash. Bake 1 hour, turning over after 30 minutes.
Scoop out squash flesh from skin and place in food processor or blender container. Process on high until smooth, about 1 minute. Stir in all remaining ingredients except chips. Cover and refrigerate 30 minutes or until ready to serve. To serve, spoon squash spread on top of chips and sprinkle with ground cinnamon or orange zest if desired. Or simply dip chips into spread.