Add ricotta, Oaxacan cheese, flour and Parmesan to a mixing bowl until completely combined. Divide mixture into 6 pieces. One at a time, add pieces to panko and form evenly into 6 balls. Transfer to a plate and place in the fridge to finish in a later step.

While croquettes set up, prepare the squash.

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.

"Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.

Transfer chicken, seared side up, to baking sheet with the squash. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."

Reserve pan; no need to wipe clean.

Heat 6 tsp olive oil in a medium pan over medium heat. "Line a plate with a paper towel. Remove croquettes from fridge.

Add one croquette to oil. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully place remaining croquettes in hot oil and cook, turning occasionally, until golden brown and heated through, 4-5 minutes.

Remove to towel-lined plate."

In the same pan used to cook chicken over medium heat, add garden salsa spread and 1/4 cup water. Stir to combine and bring to a simmer. Transfer to a bowl and cover. Reserve pan; wipe clean.

In the same pan over medium heat, add marinara sauce and fajita seasoning. Bring to a simmer.

Plate dish as pictured on front of card, serving marinara mixture with croquettes and garden salsa sauce with chicken. Bon appétit!