Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

In medium bowl, combine Dijon mustard, maple syrup, olive oil, garlic powder, rosemary, and shallots. Stir until well combined. Season with salt and pepper to taste.

Season chicken thighs with salt and pepper. Place in resealable plastic bag along with 3/4 of maple Dijon marinade. Shake and massage bag to fully coat chicken and set aside. (Note: Do not discard remaining marinade as it will be used as glaze.)

In medium bowl, combine butternut squash with drizzle of olive oil. Sprinkle with rosemary, garlic powder, paprika, salt and pepper. Toss to coat.

On baking sheet, arrange squash in single layer, taking care to not overlap.

Remove chicken thighs from bag and place on top of squash.

Bake about 40 minutes or until chicken reaches internal temperature of 165 degrees and squash is tender. Periodically baste chicken with remaining sauce throughout cooking process.

Serve warm.