Preheat the oven to 400°F (200°C).

Peel the butternut squash, cut it into 1-inch cubes, and place the cubes in a bowl.

Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme. Toss until each cube is coated.

Spread the squash in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until the squash is tender and has golden-brown edges.

While the squash roasts, warm a skillet over medium heat. If your turkey is very lean, add the remaining 1 tablespoon of olive oil to the skillet.

Add the ground turkey, break it up with a spatula, and cook until no longer pink, about 6 to 8 minutes.

Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme. Mix well and cook another minute so the spices bloom.

If using, drizzle the honey or maple syrup over the turkey and stir to combine; this adds a gentle glaze that complements the squash.

Combine the roasted squash and the seasoned turkey in a large bowl or return both to the skillet. Toss gently and serve warm.