1. Roast the Butternut Squash

1. Preheat oven to 425°F (220°C).
2. Toss cubed squash with olive oil, salt, pepper, paprika, and garlic powder.
3. Spread on a parchment-lined baking sheet.
4. Roast 25–30 minutes, flipping halfway, until caramelized and tender.

2. Cook the Ground Turkey

1. In a large skillet, heat olive oil over medium heat.
2. Add diced onion; cook 3–4 minutes until softened.
3. Add garlic and cook 1 minute.
4. Add ground turkey, breaking it apart as it browns.
5. Stir in cumin, paprika, chili powder, oregano, salt, and pepper.
6. Mix in tomato paste, then add broth to create a light sauce.
7. Simmer 3–5 minutes until flavors meld.

3. Combine

1. Add roasted butternut squash to the skillet.
2. Stir gently to avoid smashing the squash.
3. Fold in spinach, beans, or corn if using.
4. Heat until warmed through.

4. Serve

• Top with fresh herbs or crumbled cheese if desired.
• Serve alone, over rice/quinoa, or stuffed in tortillas.