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Baked Chicken and Acorn Squash Recipe

Baked Chicken and Acorn Squash Recipe photo by Taste of Home

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This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

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Baked Chicken and Acorn Squash Recipe

Prep: 20 min. Bake: 1 hour

Yield: 4 Servings

20 60 80

Ingredients

2 small acorn squash (1-1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 chicken drumsticks (4 ounces each)
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Directions

Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice.
Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a meat thermometer reads 170°. Yield: 4 servings.

Originally published as Baked Chicken and Acorn Squash in Country Woman September/October 2000, p29

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Baked Chicken and Acorn Squash

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Reviewed on May. 12, 2013 by gillettcookie

looks great... looking for recipes to use all this squash from the garden. wonder if I could use just regular yellow squash?

Reviewed on Nov. 30, 2011 by atsu07

I served this to guests for my first time making it. I most definitely did not go wrong! The ooo's and ahhhh's lasted all evening! Even my husband was giving me the wide-eyed look. I did make a few changes to the recipe. I used pears instead of peaches, Costco's seasoning salt instead of regular salt (same amount) and butternut squash instead of acorn. I also doubled the recipe. Delicious!

Reviewed on Oct. 31, 2011 by ErinC71

This was a surprisingly good dish. I was a little concerned, as it looked like a lot of liquid in the pan, but my husband and son devoured it. The chicken picks up a nice flavor from the squash, peaches and rosemary. I used boneless breasts, which I thought got a little dry, so I think next time I will use bone-in chicken pieces.

Reviewed on Jul. 25, 2011 by KoryStar81

Great using chicken breasts too!

Reviewed on Feb. 26, 2011 by CindyWhite&The7girls

I would not only make this again - but I will add this recipe to my "bring a meal to people" list!

This was so easy and so delicious!

Some things I adjusted (because I do that a lot)

- garlic powder, instead of fresh

- olive oil, I always use olive for everything

- frozen chicken breasts,instead of bone-in...

- and I forgot to baste, but that was ok because for some reason I thought the recipe called for a drizzling of honey.....

- nor did I do any "browning" of the meat

Now for presentation and time allowing - I think I would stick to the original recipe. The way I did it tonight, though, was perfect because at 5:30 I didn't even have a plan.....just some beautiful Acorn Squash that needed a new idea!

My seven girls loved it....and so did their picky dad!

Reviewed on Oct. 07, 2010 by SetFree42

This was delicious!! It would not fit in a 9X13" pan so I just used my big roasting pan. But it's definitely a keeper - a great fall recipe!

Reviewed on Sep. 21, 2010 by karenkeg

Everyone loved it. I'd add a little broth, next time.

Reviewed on Jan. 24, 2009 by chubbygirl58

This was wonderful. I used boneless, skinless chicken thighs and fresh rosemary. I increased the brown sugar to 1/2 cup. It is so tasty.