Preheat the oven to 450°F. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the quatre épices. Transfer to one sheet pan. Roast 18 to 22 minutes, or until browned and cooked through Carefully transfer to a cutting board. When cool enough to handle, slice the roasted chicken crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve and peel the onion(s); cut into 1/4-inch-wide wedges, keeping the layers intact. Place the squash pieces and onion wedges on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Add the pepitas to the sheet pan. Return to the oven and roast 2 to 3 minutes, or until the pepitas are toasted and fragrant. Remove from the oven.

Meanwhile, in a bowl, whisk together the vinegar, fig spread, pomegranate syrup, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

To a medium nonstick pan, add the sauce; season with salt and pepper. Cook on medium-high, stirring constantly, 2 to 3 minutes, or until slightly thickened. For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the roasted vegetables. Top the pork with the finished sauce. Enjoy!