1. Preheat oven to 400 degrees Fahrenheit.
2. Dice the shallots and the butternut squash. Place in the bottom of a large roasting pan. Place the chicken on top and season with salt and pepper.
3. In a mixing bowl, whisk the mustard, vinegars, maple syrup, olive oil, garlic and rosemary. Pour over the chicken and squash. Cover the roasting pan and cook for two hours.
4. Uncover after two hours and baste the chicken with the juices. Continue to cook for 45 minutes uncovered, or until the chicken is glossy and well-done. Enjoy!