pan-roasted chicken thighs glazed in a spicy maple mustard sauce and served over creamy white cheddar polenta with butternut squash & wilted greens
Spicy Maple Mustard Chicken
For the butternut squash: I find it easiest to first cut the whole butternut squash into half crosswise, right above where the squash rounds outward. From here, you can stand each half upright and use a sharp knife to cut off the skin. Then, cut each half in half again, this time lengthwise. Scoop out the seeds using a large spoon. Cut the top half into ¼” slices. Cut the bottom half down the middle and then cut it into ¼” slices from there (use the photo above for reference).