• 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
• 1 Granny Smith apples peeled, sliced and cored
• 1 yellow onion small, chopped
• 2 carrot chopped
• 3 tablespoon avocado oil
• 2 teaspoon ground cinnamon
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon. ground cumin
• 1 teaspoon chili powder optional
• 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

Optional Toppings:

• 5 tablespoon pumpkin seeds
• 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

For the tomato sauce:

• 28 ounce canned whole peeled tomatoes chopped, juice reserved
• 3 clove garlic large, peeled and finely chopped
• 4 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper

Prepare the chicken:

• 2½ pound boneless skinless chicken breast
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup all purpose flour spread on a plate

Mix together:

• 2 cup panko breadcrumbs
• 1 teaspoon Italian seasoning

Beat together:

• 2 each egg beaten
• 2 tablespoon water

For sauteing:

• 6 tablespoon extra virgin olive oil
• 3 cup mozzarella cheese shredded
• ½ cup parmesan cheese grated
• 2 tablespoon Italian parsley flat leaf parsley, chopped