Baked Chicken and Acorn Squash

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• 2 small acorn squash (1 ¼ lbs/625 g)
• 2 to 4 garlic cloves, minced
• 2 tbsp (25 ml) canola oil, divided
• 4 chicken drumsticks
• 4 chicken thighs
• 1/4 cup (50 ml) packed brown sugar
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) minced fresh rosemary or 1 tsp (5 ml) dried rosemary, crushed
• 1 can sliced peaches, undrained

1. Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. (1 cm) slices; discard ends. Place slices in an ungreased 13-in. x 9-in. x 2-in. (33 cm x 23 cm x 5 cm) baking dish. Sprinkle with garlic and drizzle with 1 tbsp (15 mL) oil.

2. In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine brown sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, at 350ºF (180ºC) 45 minutes, basting with pan juices twice.

3. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until chicken juices run clear and peaches are heated through.

Serves 4

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