1/2 c. white wine
1/4 c. packed brown sugar
1/4 c. oil
1/4 c. lemon juice
2 tsp. rosemary, crushed
2 tsp. Worcestershire sauce
6 to 8 skinned chicken thighs
2 acorn squash

Overnight or early in the day, combine first 6 ingredients and marinate skinless chicken. Turn occasionally. About an hour before serving, drain chicken, saving marinade for basting. Prepare squash by slicing lengthwise and removing seeds. Place chicken and squash (skin side up) on broiler rack, 7 to 9 inches from heat source. Broil 15 minutes, then baste, continuing basting every 15 minutes. Chicken should be done in 45 minutes. Serve squash with 1 teaspoon butter and 1 teaspoon brown sugar in each squash cup. Serves 3 to 4. Delicious in fall when squash is abundant and fresh.