Baked Chicken and Acorn Squash 2 Recipe

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 T. 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°.