Place a large cast iron skillet in the oven and preheat to 400°F.

In a large mixing bowl, toss the squash with 2 tablespoons of ghee, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a separate bowl, toss the squash seeds with the remaining teaspoon of ghee.

Add the squash to the skillet and roast until just tender, about 20 minutes.

Meanwhile, combine the ground turkey, Cholula, cinnamon, sage, 1/2 teaspoon sea salt, and 1/4 teaspoon of pepper in a mixing bowl.

Remove the skillet from the oven and transfer the squash to a bowl. Lower the temperature to 350°F.

Spread the squash seeds on a parchment-lined baking sheet. Toast for 10-12 minutes until golden brown.

Meanwhile, place the skillet on the stove top and bring to medium-high heat. Add the turkey mixture and cook for 7-8 minutes until brown and no-longer pink.

Add the apples and leek to skillet and cook until tender, about 5 minutes.

Add the squash back to the skillet and pour in the chicken stock. Simmer, gently stirring, until the stock is incorporated and mostly evaporated, about 5 minutes.

Garnish with the toasted squash seeds and serve with Cholula.