| | Directions | | 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°. |
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| Ingredients | | - |  | 2 Acorn Squash (small) |
| - | | 2 cloves garlic, minced |
| - | | 2 tablespoons canola oil, divided |
| - | | 4 chicken drumsticks |
| - | | 4 bone-in chicken thighs, skin removed |
| - | | 1/4 cup packed brown sugar |
| - | | 1 teaspoon dried rosemary, crushed |
| - | | 1 teaspoon Salt |
| - | | 1 can sliced peaches, undrained |
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