Preheat oven to 375F.
Liberally season both sides of the chicken with salt and pepper.
Bring a 12-inch shallow braiser or cast iron skillet up to heat over medium. Add in 2 tbsp. of ghee. Working in batches add 3 chicken thighs, skin side down, and cook for 3-5 minutes or until golden brown and the skin is crispy. Flip and cook for 2-3 minutes more then remove to a plate. Continue with the remaining 3 pieces, adding more ghee to the pan if needed.
Turn the heat to medium low, add in the mushrooms and sauté for 7-8 minutes or until golden brown. Season with salt and pepper then add in the garlic, rosemary and sage and sauté for 2 minutes or until the garlic is fragrant.
Deglaze with the white wine, and reduce by half, about 3-4 minutes. Next add in the beans, mascarpone, stock and dijon. Stir together then add in the butternut squash, stir again and season with salt and pepper.
Lastly nestle in the chicken, skin side up and place in the oven, uncovered. Cook for 45-55 minutes or until the chicken is cooked through and the butternut squash is tender.
Recipe Courtesy of Megan Mitchell