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1 tablespoon olive oil
4 bone-in, skin-on chicken legs (about 2 pounds total)
4 cups cubed butternut squash
Kosher salt and freshly ground black pepper
1 small yellow onion, diced (about 1/2 cup)
2 tablespoons chopped fresh sage leaves (see note above)
1 1/2 cups low-sodium homemade or store-bought chicken broth
1 tablespoon cold butter
2 tablespoons fresh lemon juice from 1 lemon
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