The cool thing is it is Easy peasy.
Pre heat the oven to 425.
First take you Acorn squash and wash it really well. Next cut it in half and scoop out the seeds with a spoon. I save mine for the garden. You can put oil or butter in the middle or not. Wrap in foil and set aside.
3 to 3 1/2 pound fryer (or breasts as shown) I was feeling lazy and didn't want to do any cutting.
1 t. paprika
1/2 t. sea salt
1/2 t. pepper
1 t. rosemary leaves
1/2 t. thyme
1/4 C. coconut oil
First put the coconut oil in a baking dish and put in the oven to melt.
Then coat the chicken with the herbs and spices. Place chicken skin side down on the dish.
Bake uncovered for 30 minutes or until the juice is no longer pink. At this point turn the chicken over and put the squash in the oven next to the chicken. bake for another 30 minutes.
You can serve the squash in the peal and that always looks pretty. Hubby likes ours mixed with all the drippings from the chicken pan and served like mashed potatoes.
Because I don't think it is a real meal with out salad... that goes with out saying.
One hour of time and almost no work to get a beautiful (kiss the cook) meal.