Preheat the oven to 400 degrees F. Chop the tip and tail off the butternut squash and scoop out the seeds and innards. Drizzle the flesh with avocado oil (or oil of choice) and sprinkle with sea salt. Place butternut squash cut-side down on a large baking sheet. Roast for 45 to 60 minutes (depending on the size of the butternut squash), until flesh is soft when poked with a fork.
While the squash is roasting, prepare the turkey filling. Heat the oil in a large skillet over medium-high and add the onion and apple. Cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the mushrooms and continue cooking another 3 minutes.
Move the vegetables to one side of the skillet and add the ground turkey in the open space. Allow it to brown 1-2 minutes on one side, then flip and brown for 1-2 minutes on the other side. Stir the ground turkey in with the vegetables.
Add the remaining ingredients and stir to incorporate. Cover and cook 5 minutes, or until the turkey is cooked through and the zucchini has softened.
Stuff the butternut squash halves with desired amount of turkey filling. Sprinkle with sea salt to taste and enjoy!
This recipe makes enough filling to generously fill 2 large butternut squash (4 halves), or 4 small butternut squash (8 halves). You can choose the amount of butternut squash you roast based on the amount of people you’re serving.