Chicken with Acorn Squash & Peaches

Submitted by Kristeen Teeples

1. Brown 6-8 chicken thighs and drumsticks in butter (don't cook through).
2. Remove skins, and cut up 1 small acorn squash (or other squash) into bite-sized pieces (about 4 cups, total). Arrange the squash in a 13x9" baking dish.
3. Drizzle 2 T olive oil on squash; and sprinkle with 2 cloves of minced garlic
4. Arrange the browned chicken on top of the squash.
5. Sprinkle 1/4-1/2 cup brown sugar over the chicken and squash.
6. Sprinkle 1 T rosemary and 1 tsp coarse sea salt (or 1/2 tsp table salt) over the chicken and squash
7. Bake at 350 for 45 minutes. Take it out and pour 1 can of peaches (syrup, too) over the whole thing. Return it to the oven and continue baking until the peaches are heated through (about 15 minutes).

Serve with a hearty green salad & crusty bread!