Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven and set aside.
Cook the squash: Grease a large rimmed baking sheet or roasting pan. Whisk together the olive oil, 1 chipotle chile, adobo sauce, garlic, honey, and some salt and pepper in a small bowl (a mortar and pestle is ideal, so you can really mash together the ingredients). Taste and add another chile if you like.
Prep work: Heat the oven to 300 degrees Fahrenheit for the squash. Bring a large pot of water to boil on the stove for the rice.