• Preheat the oven to 425°F and place a rack in the top third.
  
• In a small bowl, mix the salt, pepper, paprika, garlic powder, and smoked paprika.
  1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ¼ teaspoon smoked paprika
  
• Add the butternut squash, mushrooms, and onion to a 9x13-inch baking dish or rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with half of the spice mixture. Toss to coat evenly.
  3 cups butternut squash, 8 ounces mushrooms, 1 medium yellow onion, 3 tablespoons olive oil
  
• Add the chicken tenders to the pan, then season both sides with the remaining oil and spice mixture.
  1½ pounds raw chicken tenders
  
• Roast for 10 minutes, then add the tomato halves and season with a pinch of salt. Return to the oven and roast for another 8-10 minutes, until the squash is fork-tender.
  4 Campari or cocktail tomatoes
  
• Switch the oven to broil on high. Broil for 4-6 minutes, checking and rotating the pan as needed, until the top is browned and the chicken reaches 165°F.
  

For the Hot Honey Chimichurri (Optional)

• While the dish roasts, make the chimichurri. In a small bowl, combine the parsley, cilantro, garlic, olive oil, vinegar, hot honey, red pepper flakes, and salt. Stir until well mixed.
  ¼ cup minced fresh parsley leaves and stems, ¼ cup minced fresh cilantro leaves and stems, 3 cloves garlic, ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon hot honey, ½ teaspoon kosher salt, 1 pinch crushed red pepper flakes
  
• Let the pan rest for 5 minutes after removing from the oven. Spoon the hot honey chimichurri over the chicken and vegetables before serving.