Preheat the 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, salt, and pepper in a large bowl. Spread in a single layer on the baking sheet.

Roast the squash for about 25–30 minutes, flipping halfway, until tender and caramelized.

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

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

Increase heat to medium-high, add ground turkey, and cook until fully cooked and no longer pink, about 5–7 minutes.

Mix in ground cumin, smoked paprika, dried thyme, salt, and pepper; cook for another 2–3 minutes.

Stir in the fresh spinach and wait until just wilted, about 2 minutes.

Fold the roasted butternut squash into the turkey mixture until well combined.

Sprinkle shredded cheese on top and reduce heat to low for about 1 minute until melted.

Serve garnished with fresh parsley.