In a cast iron skillet sear chicken thighs with salt, pepper, and garlic. Remove and set aside. Fill skillet with potatoes, yams, and squash pieces that have been tossed in oil, more garlic, pepper and parsley. Add chicken thighs on top. Sprinkle with white wine. Smear chicken with pumpkin butter and top with Fall Harvest Salsa from Trader Joe's. Core loosely with foil and put in 350* oven until potatoes are cooked.