Preheat the oven to 425°F (220°C). In a large bowl, toss diced butternut squash with canola oil, cinnamon, nutmeg, maple syrup, salt, and pepper.

Spread the seasoned squash evenly on a lined baking sheet, making sure not to overcrowd. Roast for 35 minutes until tender, then broil for an additional 3 minutes until caramelized and golden brown.

Boil water in a kettle and pour it over the couscous in a bowl. Cover with plastic wrap and let it sit for 7 minutes, allowing it to absorb. Fluff gently with a fork and set aside.

Heat canola oil in a skillet over medium-high heat. Sauté the minced red onion for about 3 minutes until softened. Add the ground turkey along with the lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and pepper.

Cook the turkey mixture for 3–4 minutes without stirring to allow it to brown. Then break it up with a spatula and mix in the chopped Swiss chard, cooking for another 2 minutes until wilted and the turkey is fully cooked.

Assemble your plates by adding a generous amount of couscous, followed by the savory turkey mixture and roasted butternut squash. Drizzle fresh lemon juice on top right before serving.