For the chicken, preheat oven to 450˚F.
Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts. Season chicken with salt, pepper and granulated onion. Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F. Top with chopped celery tops, parsley and scallions. Serve with celery and carrot sticks.
For the squash, lower the oven to 425˚F. Cut and seed squash and cut into 4 portions. Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes. Cool and scoop out flesh, keeping shell and thin layer of flesh intact. Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top. Mash and mix together to combine. Preheat broiler. Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives.
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