Ingredients
2 small acorn squash (1-1/4 pounds each)2 to 4 garlic cloves, minced2 tablespoons canola oil, divided4 bone-in chicken thighs (about 1-1/2 pounds)4 chicken drumsticks1/4 cup packed brown sugar1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon salt1 can (15-1/4 ounces) sliced peaches, undrained
Preparation
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°.
