1. Preheat the oven to 425°F (220°C). In a bowl, toss the diced and peeled butternut squash with canola oil, ground nutmeg, ground cinnamon, maple syrup, salt, and black pepper. Make sure the squash is well coated. Spread the squash cubes out on a baking sheet lined with parchment paper, arranging them so the cubes do not touch each other. Roast in the oven for 35 minutes, then switch to broil and cook for an additional 3 minutes to caramelize. Remove from the oven and set the roasted squash aside.

2. Bring 1 cup of water to a boil in a small pot. Place the couscous in a bowl and pour the boiling water over it. Cover the bowl with a plate or lid and let sit undisturbed for 7 minutes. After resting, fluff the couscous with a fork and cover until ready to serve. Optionally, add a touch of olive oil or a sprinkle of salt for extra flavor.

3. Heat the remaining canola oil (1 1/2 teaspoons) in a pan over medium-high heat. Add the minced red onion and cook for 3 minutes, stirring occasionally until softened. Add the ground turkey, lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper to the pan. Stir well and cook for 3 minutes, breaking up the turkey as it cooks. Then, add the finely chopped Swiss chard, stir, and cook for another 2 minutes or until the turkey is cooked through. Remove from heat and set the turkey mixture aside.

4. To complete the dish, assemble each plate with a portion of couscous, top with the turkey and chard mixture, and add roasted butternut squash around the edges or on top. Drizzle the juice from one lemon over everything right before serving for a vibrant finish.