TOTAL TIME

45 minutes, plus 30 minutes’ marinating

Serves 4

• 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into half-moon wedges
• 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
• 1 tablespoon grapeseed oil, divided
• 1 tablespoon fresh, chopped sage or 1 tsp. dried sage
• 1 and 1/2 teaspoons coriander seed
• 1 and 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tbsp. grade B maple syrup
• 2 tablespoons unsalted butter, cut into cubes (coconut oil for dairy free)
• Large pinch chile powder (optional. Can be omitted; sub rosemary for different yet equally lovely flavors)
• 1 delicata squash (1 and 1/4 pounds), sliced into 1/4-inch-thick rings, then seeds removed.
• 1/4 cup thinly sliced scallions, white and light-green parts

PREPARATION

1.Lightly salt lemon slices.

2.In a large bowl, toss chicken with lemon slices, 1/2 tablespoon oil, 1 teaspoon salt and pepper. Rub sage and coriander between your fingers or palms and mix well into chicken marinade. Let stand 30 minutes.

3.Heat oven to 425 degrees.

4.In a small saucepan over medium heat, combine syrup, butter/coconut oil, remaining 1/2 teaspoon salt and chile powder. Simmer on low for 3 minutes. Remove from heat and toss with squash.

5. Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

If you have had delicata squash before – what is YOUR favorite way to eat it? Comment below and share your ideas and tips with us!