Acorn Squash Peach Baked Chicken

Technically it's still summer, but Autumn is just around the corner and I'm getting so excited. Today was the first day it felt like it's cooling down, however looking at the weather forecast it's going to be back in the 80s soon enough. I'm not complaining, but I would like to be able to go to the park without sweating.

More proof that Autumn is coming are the squashes and gourds that are filling the bins at the grocery store. I picked up an acorn squash with no plans for it, but after watching a recent documentary, Forks Over Knives, I'm really trying to focus on more vegetables and fruits in our diet. We do pretty good, but there is always room for improvement.

I'm so happy I stumbled across this recipe. It was really good. I didn't have chicken thighs or legs, like the recipe called for, but I'm sure it would taste even better if I had. Or even a whole chicken. Once again it has rosemary. I promise I use other seasonings. This meal was so good my 2 year old ate it all up.

Acorn Squash Peach Baked Chicken
adapted from Taste of Home

2 small acorn squash
2-4 minced garlic cloves
2 T olive oil
4 chicken drumsticks & 4 bone-in chicken thighs {or 2 chicken breast cut into smaller pieces}
1/4 c packed brown sugar
1 T rosemary
1 t Kosher salt
1 can sliced peaches in 100% juice, undrained

Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2 in slices; discard ends. Place slices in ungreased 13x9 baking dish. Rub garlic over squash and drizzle with 1 tablespoon oil. In a skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken and squash. Bake, covered at 350 for 45 minutes. Pour peaches over chicken and squash. Bake uncovered for 15 minutes or until meat is cooked through.