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Baked Chicken and Acorn Squash

10 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 1 hour

Makes

4 servings

Updated: Sep. 08, 2022
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.
Baked Chicken and Acorn Squash
Baked Chicken and Acorn Squash Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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°.

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