1. Preheat the oven to 375°F. In a large skillet over medium-high, add olive oil then chicken breasts. Cook until golden brown on both sides, remove from pan and set aside.
2. Add onions, butternut squash, peppers, and tomatoes, and sauté until softened, about 5 minutes. Add in garlic, tomato paste, onion, powder, garlic powder, and salt for 1 minute. Add in chicken bouillon and water and bring liquid to a simmer.
3. Return chicken breasts to the pan, cover, and bake for 1 hour.
4. Remove from oven and allow to cool. Once cooled, shred the chicken using two forks then add dried cranberries and corn starch.
5. Working with one sheet of dough, roll it out to 3 mm-thick and repeat until 24 pumpkins are cut. Cut out eyes and mouths on half. To the other half, add 1 to 2 tbsp of filling into the center.
6. Gently brush the edges of the dough with filling with egg wash. Lay the pumpkin carved dough pieces on top and use a fork to press the edges together. Place formed Jack-o-Nadas on a parchment-lined baking sheet.
7. Brush the top of each with egg wash then bake until golden brown, about 30-35 mins. Allow to cool slightly before serving.

*Recipe courtesy of SUNSET®