Autumn Roasted Chicken and Squash with Bottled Peaches

Leslie Castle

I got this recipe from my mom many years ago. It was not an original to her, but she made it when I was young, and I make it now. 

1 lb. acorn squash, washed and cut in 2 inch chunks, skin left on 

6-8 cloves garlic, unpeeled

6 Tbsp. olive or canola oil, divided

6 bone-in chicken thighs, un-skinned 

6 drumsticks

6 Tbsp. brown sugar

1 1/2 tsp. rosemary, crushed 

1 1/2 tsp. salt

1 quart bottled peaches, roughly chopped into large (2 inch) pieces

1/2 cup (or more) peach juice

Brown chicken, skin-side only, in 3 Tbsp. of oil. Toss squash in remaining 3 Tbsp. of oil. Mix brown sugar, salt and rosemary together and toss with chicken and squash.  Place squash chunks in bottom of large (10 x 14 inch) baking dish. Top with 3 - 4 garlic cloves.

Place chicken, skin side up, on top of squash and top with 3-4 cloves of garlic. Bake uncovered in 350 degree oven for 45 minutes, basting with juices twice during baking. Pour peaches and juice over chicken and squash and bake uncovered for another 15 minutes (until chicken reaches 180 degrees). Serve chicken, squash and peaches along with roasted garlic squeezed from peel and mashed, as desired. Serves 6.