How to Make It
Add water to a medium saucepan to a depth of 1 inch; set a vegetable steamer in the pan. Bring the water to a boil over medium-high. Add the broccoli to the steamer; cover and steam until crisp-tender, 4 to 5 minutes. Add the chopped onion to the broccoli during final minute of cooking. Toss with the melted butter and 1/8 teaspoon of the salt.
Place the squash, broth, and roasted garlic in a medium microwave-safe bowl. Microwave on HIGH until heated through, 1 to 2 minutes. Beat on medium speed with a hand-held mixer until creamy and smooth, about 1 minute.
Heat a small nonstick skillet over medium-high. Coat the chicken thigh with cooking spray; cook until golden on both sides, 2 to 3 minutes. Sprinkle with the pepper and remaining 1/8 teaspoon salt.