Baked Chicken and Acorn Squash Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°. Yield: 4 servings.
Reviews for Baked Chicken and Acorn Squash
"As usual, I halved the recipe for the two of us. But neither of us was thrilled with the peaches; their flavor added a jarring note to the dish, even though the taste of the peaches' syrup fit right in. Next time I will try pears, as someone else suggested. I served this melange over rice. I also removed the skin from the chicken before preparing it, both to eliminate excess fat and to allow the brown sugar and rosemary to be absorbed."
"Easy to make. The fragrance is wonderful and the flavor even better. I served it to guest and it was a big hit."
"looks great... looking for recipes to use all this squash from the garden. wonder if I could use just regular yellow squash?"
"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!"
"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."
"Great using chicken breasts too!"
"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 meatNow 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!"
"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!"
"Everyone loved it. I'd add a little broth, next time."
"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."