Apple Cider-Glazed Chicken Thighs with Butternut Squash Fritters

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Butternut Squash Fritters:

2 cups grated butternut squash, squeezed dry, liquid reserved 

1 cup grated apple (preferably tart, like a Granny Smith), squeezed dry, liquid reserved

2 tablespoons grated fresh ginger 

1 large egg, lightly whisked 

1/4 cup dry breadcrumbs, finely ground 

1 teaspoon dried sage 

1/2 teaspoon fresh rosemary, finely chopped 

1 teaspoon kosher or sea salt 

1 teaspoon freshly ground black pepper 

Vegetable oil, for frying 

Apple Cider-Glazed Chicken Thighs:

2 tablespoons olive oil, plus more as needed 

8 boneless, skinless chicken thighs (about 2 pounds) 

Kosher salt or sea salt and freshly ground black pepper 

1 yellow onion, thinly sliced 

4 sprigs fresh thyme 

1 cup apple cider 

1 tablespoon apple cider vinegar 

1/4 cup fresh flat-leaf parsley leaves 

2 tablespoons unsalted butter, softened