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Baked Chicken and Acorn Squash

 Baked Chicken and Acorn Squash
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.
4 ServingsPrep: 20 min. Bake: 1 hour


  • 2 small acorn squash (1-1/4 pounds each)
  • 2 to 4 garlic cloves, minced
  • 2 tablespoons canola oil, divided
  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 4 chicken drumsticks
  • 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


  • 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 thermometer reads 180°. Yield: 4 servings.