Preheat your oven to 400°F (200°C).

Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper.

Spread the vegetables on a large baking sheet and roast for 25-30 minutes.

While the vegetables roast, cook quinoa using vegetable broth.

In a skillet, cook ground turkey or chicken with sage, salt, and pepper over medium heat until browned.

Once the turkey is cooked, combine it with the roasted vegetables and cooked quinoa in a large bowl.

Serve warm, garnishing with additional sage if desired.