In a large skillet, heat a teaspoon of the oil over medium heat. Add the ground turkey and cook, stirring often, until no pink remains. Remove the turkey to a plate.

Heat the remaining oil in the skillet and add the onion, bell pepper, and squash. Saute until the onions start to soften--3-4 minutes. Stir in the garlic, ginger, and spices and saute until fragrant, another minute or two.

Add the turkey back to the pan along with the tomatoes and coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a steady simmer, cover, and continue to cook, stirring occasionally, until the butternut squash is softened.

Serve the mixture with a swirl of Greek yogurt, a sprinkling of fresh chopped cilantro, and rice, if desired.