Ingredients

• 1 butternut squash , halved lengthwise
• 1 tablespoon extra-virgin olive oil , more as needed
• salt and ground black pepper to taste
• 1 sweet potatoes , diced
• 1 medium onion
• 1 clove garlic , chopped
• 1 pound ground turkey , or more to taste
• 0.5 cups turkey gravy
• 1 teaspoon Worcestershire sauce
• 0.25 teaspoons dried thyme , Optional
• 0.25 teaspoons dried oregano , Optional
• 1 tablespoon unsalted butter
• 2 teaspoons milk , or to taste
• 0.5 cups frozen corn
• 0.5 cups frozen peas
• 0.25 teaspoons chili powder , or to taste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash halves on a baking sheet. Brush insides with oil and season with salt and pepper.
3. 3 Bake in the preheated oven until squash is very tender, about 30 minutes. Leave the oven on.
4. 4 Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
5. 5 Heat 1 tablespoon oil in a skillet over medium-high heat. Stir in onion and garlic. Season with salt and pepper. Sauté until onion is soft and brown, 5 to 7 minutes.
6. 6 Remove 1/3 of the onion-garlic mixture and set aside. Add turkey to the skillet and sauté until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano. Cook, stirring until well combined, 2 to 3 minutes.
7. 7 Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk. Mash until smooth.
8. 8 Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas. Spread potatoes evenly over top. Sprinkle with chili powder.
9. 9 Bake until top begins to brown, 30 to 45 minutes.

Nutrition per serving