Baked Chicken And Acorn Squash

Cut squash in half lengthwise and discard seeds. Cut each half width-wise into 1/2-inch slices and discard ends.

Place slices in an ungreased 13-inch x 9-inch x 2-inch baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.

In a skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine brown sugar, salt and rosemary, then sprinkle over chicken.

Bake, uncovered, at 350 degrees F for 45 minutes, basting with pan juices twice. Pour peaches over chicken and squash.

Bake uncovered 15 minutes longer or until chicken juices run clear and peaches are heated through.