Baked Chicken, Peaches and Acorn Squash

I absolutely love squash, and there are so many yummy things you can make with acorn squash this time of year.  Thanks to a friend who reminded me about this gluten-free recipe today, I am already planning my next grocery store trip to make sure I have all the ingredients to make this tasty, fragrant dish.  This perfect autumn recipe is not my creation, and I have seen it in a good many websites (I can’t even remember where I found it last year), so I don’t know who to credit exactly.  I guess I will just pick Taste of Home to credit.  Just writing down this recipe makes my mouth water – now I need to go make it!

(Serves 4)


2 small acorn squash
4 garlic cloves, minced
2 T olive oil, divided (the recipe calls for canola or vegetable oil but I use olive oil)
4 skinless boneless chicken breasts (the original recipe calls for 4 chicken drumsticks and 4 bone-in skinless chicken thighs)
1/4 c packed brown sugar
1 T minced fresh rosemary (or 1 tsp dried rosemary, crushed)
1 tsp salt
1 can (15-1/4 ounces) sliced peaches, undrained


  1. Slice the squash by cutting it in half lengthwise and then widthwise into 1/2 inch slices, discarding the seeds and ends.
  2. Place squash in an ungreased 13 x 9 inch baking dish.
  3. Add garlic and 1 T oil.  Mix together to evenly cover all the pieces.
  4. Brown chicken in a large skillet with the remaining oil.
  5. Add chicken on top of the squash.
  6. Mix together the sugar, rosemary and salt, then sprinkle it over the chicken.
  7. Bake uncovered at 350° for 45 minutes (make sure you baste it with the pan juices a couple of times).
  8. Remove from the oven and pour the entire contents of the canned peaches on top.
  9. Bake for an additional 15 minutes or until chicken is thoroughly cooked.

Photo credits: Andrew Scrivani and Corey Harmon


  1. 1
    Rebecca N. says:

    Wow! This sounds awesome! Now I know what my family is having for dinner tonight! Thanks for sharing :)

  2. 2

    Hope you enjoyed it!

  3. 3
    Nicki Stewart says:

    Question about the recipe: (sorry I’ve never cooked acorn squash before) it sounds like you leave the skin on, do you find that part to be edible? How about for the kiddos? Thanks!

  4. 4

    Hi Nicki. Excellent question. You can remove the skin if you want and cook it that way. However, it’s easier and less time consuming (for me anyway) to leave it on. I cook with it as such and the remove it as I eat it (don’t consume the skin). Hope that helps.

  5. 5

    Hola! I’ve been reading your website for a while now and finally got the courage to go ahead and give you a shout out from Austin Texas! Just wanted to tell you keep up the excellent work!

  6. 6

    I want to make this! It sounds so good with the peaches. Thank you for sharing.

  7. 7

    I’ve been looking for years.It was in Good Housekeeping magazine many, many, many years ago!
    Thank you,Thank you,thank you!!!

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