Preheat oven to 425 degrees. Remove any seeds from butternut squash with a spoon. Carefully peel with a sharp peeler. Medium dice into pieces, about ½ inch each. Spread butternut squash in a single layer on a lightly oiled, foil-lined baking sheet. Drizzle with 1½ tablespoons cooking oil. Season with salt and pepper. Stir to coat.

Roast butternut squash for 18-20 minutes, or until fork-tender, stirring halfway through.

Medium dice green bell pepper into pieces, about ½ inch each. Slice celery across at an angle into pieces, about ¼ inch thick. Cut ends off red onion and discard peel. Halve lengthwise; medium dice half the onion (whole onion for 4 servings) into pieces, about ½ inch each. Medium dice Roma tomato into pieces, about ½ inch each.

Roughly chop pecans if necessary. Place pecans in a large dry sauté pan over medium heat. Toast 2-3 minutes, or until fragrant, shaking pan frequently. Transfer pecans to a plate. (Reserve pan.)

Pat chicken cutlets dry with paper towels. Place in a medium bowl. Season with 1 teaspoon Cajun spice blend (2 teaspoons for 4 servings), salt, and pepper. Drizzle with 1½ tablespoons cooking oil. Turn to coat. Heat 1½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add chicken to hot pan. Cook 3-5 minutes on each side, or until fully cooked. Transfer chicken to a cutting board.

Heat reserved pan used for pecans over medium-high heat. Add bacon to hot pan. Cook 6-10 minutes, or until crispy and fat renders, flipping occasionally. Turn off heat; transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.

Heat 1 tablespoon cooking oil in pan with bacon fat over medium-high heat. Add bell pepper, celery, and onion to hot pan. Season with smoky mustard-celery blend, ¼ teaspoon salt, and a pinch of pepper. Cook 5-7 minutes, or until fork-tender, stirring frequently. Remove from heat. Add tomato and roasted squash. Stir to combine.

Cut chicken cutlets into 5-7 slices each. Divide Cajun chicken between plates. Drizzle with Creole Dijonnaise with avocado mayo to taste. Pile veggies on the side. Garnish with toasted pecans and bacon. Enjoy!