Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Spread on the prepared baking sheet.

Roast the squash for 25-30 minutes, flipping halfway, until tender and lightly golden.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat and cook the diced onion for 3-4 minutes until translucent.

Add the minced garlic and sauté for an additional minute until fragrant.

Increase heat to medium-high, add the ground turkey, and cook for 5-7 minutes until fully cooked.

Stir in ground cumin, smoked paprika, dried thyme, salt, and pepper; cook for 2-3 minutes.

Add the chopped spinach and cook for about 2 minutes until wilted.

Combine the roasted butternut squash with the turkey and spinach mixture in the skillet.

Sprinkle shredded cheese over the mixture, cover the skillet, and reduce heat to low for about 1 minute until cheese melts.

Serve and garnish with freshly chopped parsley, if desired.