Preheat the oven to 200°C.
Steam the chopped butternut squash for 20-30 minutes until soft enough to mash.
Sauté the onion and garlic in olive oil until pale gold.
Add the mushrooms and thyme leaves to the pan and fry until softened.
Brown the minced turkey in a tablespoon of oil and season with salt and pepper.
Stir in the flour followed by the red wine and Worcestershire sauce.
Simmer for 5 minutes then combine with the onion and mushroom mixture.
Transfer the turkey mixture into a baking dish.
Mash the squash with butter, orange zest, salt, and pepper.
Spread the mash over the turkey, dot with butter, and bake for 35-45 minutes.