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Baked Chicken and Acorn Squash Recipe

   
 

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     Baked Chicken and Acorn Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 small acorn squash (1-1/4 lbs)
2 to 4 garlic cloves, minced
2 tbsp canola oil, divided
4 chicken drumsticks (4 oz each)
4 bone-in chicken thighs (about 1-1/2 lbs), skin removed
1/4 cup packed brown sugar
1 tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
1 tsp salt
1 can (15-1/4 oz) sliced peaches, undrained
 

Instructions
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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