Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13x9-in. baking dish. Sprinkle with garlic and drizzle with 1 tbsp oil.
In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine 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 meat thermometer reads 180.
Originally Submitted
9/28/2009
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