Crispy Chicken Thighs with Butternut Squash and Escarole

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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