I finally Sarah this weekend and got my homegrown squash that her brother grew. So today, I set out to find a new squash recipe, and found this from Taste of Home. I used boneless, skinless chicken breast, because that is what I had on hand. Although I think next time I would use boneless skinless thighs, for a littler moister meat. But it was good!
I also drizzled honey over the top, based on another user’s review. We liked it. Maria loved the warm peaches, which I mashed into her squash, to get her to clean her plate. I served this with rice.
Baked Chicken and Acorn Squash Recipe
2 small acorn squash (1-1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons 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
- 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. Drizzle with honey. 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 170°. Yield: 4 servings.