Trim and thinly slice green onions.

Combine biscuit mix, half the green onions (reserve remaining for garnishing chicken), sour cream, 2 Tbsp. water, and a pinch of pepper in a mixing bowl. Mix until a sticky dough forms.

Divide biscuit dough into four equally-sized balls. Place dough balls, spaced 1" apart, on one half of prepared baking sheet.

Place butternut squash on empty half of baking sheet and toss with 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage oil and seasoning into squash. Spread into an even layer on their side.

Bake in hot oven until biscuits are golden brown and squash is tender, 18-20 minutes.

While squash and biscuits bake, cook chicken.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Remove chicken to a plate and tent with foil.

While chicken cooks, make butter.

Coarsely chop half the walnuts. (Reserve remaining whole for garnishing butternut squash.)

In a mixing bowl, mix chopped walnuts, butter, and honey until completely combined. Set aside.

Plate dish as pictured on front of card, topping chicken with goat cheese (crumbling with your hands, if needed) and remaining green onions. Top biscuits with honey-walnut butter, and garnish butternut squash with remaining walnuts. Bon appétit!