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Baked Chicken and Acorn Squash Recipe

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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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4 Servings
Prep: 20 min. Bake: 1 hour

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 180°. Yield: 4 servings.

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

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