Preheat oven to 450°F degrees.
Reduce apple cider by half by boiling for approx. 10 minutes.
Cut the butternut squash and apples into cubes and cook in microwave for 6 minutes using the large round mold with the octagonal bonMat as a lid.
In the mixing bowl, combine bread crumbs with garlic powder and salt & pepper (optional).
Cut the tenders into bite size pieces and dip chicken pieces into the honey mustard dressing then dip into the bread crumb mixture. Place chicken pieces on bonMat that is sitting on a perforated baking sheet.
Place squash and apple mixture on the deep flexiflat.
Remove apple cider from heat and whisk in 2 tbsp butter. Pour about ½ of the reduction over apple/squash mixture.
Bake both items (chicken on the bottom rack and squash mixture on the top) at the same time in the oven for about 15 minutes.
Serve drizzled with the remaining glaze.
