Preheat oven to 400°F. Coat a baking dish with a cooking spray.
Season chicken with salt and pepper. Cube squash; set aside.
Set out 3 shallow bowls or dishes (pie plates work great). Add flour to the first dish, whisk egg in the second, and combine Parmesan, bread crumbs, and garlic powder in the third.
Dip each piece of chicken into the flour, then into the egg wash, then finally into the bread crumb mixture, shaking off excess after each step.
Place coated chicken into prepared dish and bake for 25-30 minutes until golden and completely cooked through.
Meanwhile, warm marinara sauce in a small saucepan over low, and bring broth to a boil in a large skillet.
Add the cubed squash to the boiling broth, then cover and simmer 10-12 minutes until tender.
Once tender, remove cover, increase heat, and allow most of the liquid to cook off.
Stir in cranberries, pecans, and butter to taste. (A dash of cinnamon could be added as well just before serving.)
Top chicken with marinara sauce; serve squash on the side.