Heat the avocado oil in a large cast iron skillet (or stainless steel) over medium heat. Add the butternut squash and red onion. Cover, and cook 2 to 3 minutes, until veggies begin to soften.

Scoot the butternut squash and onion off to one side of the skillet and place the raw ground turkey on the surface of the skillet (leave the turkey in one hunk). Sprinkle with paprika and add the ground ginger.  Cook 2 to 3 minutes, until the turkey is seared. Carefully flip the turkey and sear on the other side another 2 minutes. Use a spatula to break up the turkey meat and stir it into the rest of the skillet.

Add the coconut aminos and chopped rainbow chard. Stir everything well and cover the skillet. Cook until the ground turkey is cooked through and vegetables reach desired done-ness, about 4 to 5 minutes.

Remove the cover and continue cooking until much of the liquid has burned off. Add more coconut aminos and/or sea salt to taste.