1-First: preheat oven to 400 degrees Fahrenheit and dry the chicken thighs thoroughly. Place them in a cast-iron skillet, coat with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper, then roast for 40-45 minutes until they reach 165 degrees Fahrenheit internally.

2-Next, for the mushrooms, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 lbs. cremini mushrooms in a single layer and cook without stirring for 4 minutes. Then add 1 sprig rosemary, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper, and cook for another 4 minutes until browned.

3-For the sauce, use the same skillet to combine 1/2 cup pumpkin puree, 1/2 cup plain almond milk, and 2 tablespoons butter or ghee over medium-low heat. Whisk until creamy, then stir in 1/3 cup parmesan cheese and remove from heat.

4-Finally, mix the mushrooms back into the sauce and nestle in the cooked chicken thighs. Top with extra parmesan and fresh parsley if desired. This step-by-step approach, inspired by classic techniques, makes chicken with pumpkin and mushrooms a reliable favorite.