Turkey Shepherd's Pie with Butternut Squash

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.

Step 3
Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.

Step 4
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 5
Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.

Step 6
Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.

Step 7
Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.

Step 8
Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.

Step 9
Bake in the hot oven until top begins to brown, 30 to 45 minutes.