Crispy Chicken Thighs With Golden Raisin Compote

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2 tablespoons unsalted butter

5 ounces butternut squash, peeled and cut into 1/2-inch dice (1 cup)

1 large shallot, minced

1/2 Granny Smith apple—peeled, cored and cut into 1/2-inch dice

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 1/4 cups golden raisins (1/2 pound)

1/2 cup dry white wine

2 tablespoons honey

2 teaspoons chopped thyme

Salt and freshly ground black pepper

1 tablespoon vegetable oil

8/6 ounce bone-in chicken thighs

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