Roasted Chicken Thighs with Winter Squash

This was influenced by a post by the NY Times hence I try to cut back on any sugar in my foods.  It's amazing what a good balsamic can do and cut back on the glucose going into your body.

• Chicken thighs.  Figure how many you are feeding but I bought 4 bone in for two of us.
• Lemon, thinly sliced.
• Olive oil.
• Chopped sage or dried, a tsp per 4 thighs.
• 1 tsp coriander seeds or dried if more convenient.
• Kosher salt and pepper.
• 1/4 cup Maple balsamic or Maple syrup.  I chose balsamic to eliminate the sugar.  
• 3 tbs unsalted butter cubed.
• Chile powder, one large pinch or more to your taste.
• 1 squash such as acorn, delicata or whatever is your fave.  Cut open, seed out and slice into rings.  
• Scallions sliced into 1/4 diameter.  

In a large bowl toss your chicken thighs with the olive oil, lemons, salt, pepper, and spices.  Place over the squash on a shallow pan or whatever you have.  Bake at 350 for 20 minutes then hike up to 500 for another 15-20 minutes.  Last 5 minutes of baking, drizzle your maple balsamic or maple syrup over the chicken and squash.  Serve and enjoy.  A great winter dish.  Hearty but healthy!!

Wine suggestions are a nice red wine such as from Rioja Spain or a Cotes du Rhone or Bordeaux from France.  These options are great with winter meat dishes.  And thanks to global trade, easily found in the US:)