Panicked pantry alert: Penny Berman has Chicken legs and thighs, Acorn squash and Frozen peaches. How about this Berman family? Sounds like a great Fall dinner to me!
Baked Chicken and Acorn Squash
Ingredients
• 2 small acorn squash (1-1/4 pounds)
• 2 to 4 garlic cloves, minced
• 2 T canola oil, divided
• 4 chicken drumsticks (4 ounces each)
• 4 chicken thighs (remove skin)
• 1/4 C packed brown sugar
• 1 Tminced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 t salt
Directions
• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
• In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken.
• Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. or until a meat thermometer reads 170°.
Peach Cobbler
Ingredients
• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups flour
• 1 1/2 cups milk
• Ground cinnamon, optional
Directions
• Preheat oven to 350 degrees F.
• Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
• Put the butter in a baking dish and place in oven to melt.
• Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.
• Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
• To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
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