Crispy Chicken Thighs with Butternut Squash and Escarole

Name: Crispy Chicken Thighs with Butternut Squash and Escarole
Ingredients: 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds); Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups); 2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well; 2 tablespoons chopped fresh sage; 1 large head escarole, roughly chopped; 1 tablespoon dijon mustard; 1 tablespoon pure maple syrup