Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the ground turkey with 1/4 teaspoon salt and the black pepper. Cook, breaking it into crumbles, until no pink remains and the edges brown, about 6 minutes. Transfer to a plate — it returns to the pan later.

Add the remaining 1 tablespoon olive oil to the skillet. Stir in the butternut squash, Brussels sprouts, and red onion with the remaining 1/4 teaspoon salt. Cook over medium-high heat, stirring occasionally, until the vegetables are crisp-tender and starting to caramelize at the edges, about 8 minutes. The small dice and high heat are what keep this a 30-minute dinner.

Stir in the garlic, sage, and thyme; cook 1 minute, until fragrant.

Pour in the maple syrup, Dijon, and apple cider vinegar, scraping up any browned bits. Let it bubble for 1–2 minutes, until it thickens slightly and coats the vegetables.

Return the turkey to the skillet and stir in the diced apple. Cook 2–3 minutes, until the turkey is hot through and the apple is just tender but still holds its shape.

Spoon over rice or quinoa and finish with toasted pecans or pepitas and a little extra fresh sage.