Preheat oven to 400°F (200°C)
In a bowl, combine the butternut squash with 2 tbsp olive oil, 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and browned
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Cook the garlic and onion for 3-4 minutes until softened
Add ground turkey and cook until fully cooked and crumbly. Stir in the remaining cinnamon, nutmeg, 1/2 tsp lemon pepper, and 1 tbsp honey. Cook for 2-3 minutes, then remove from heat
In a separate pot, prepare couscous according to package instructions with a little water. Fluff with a fork
In a large bowl, mix Swiss chard, cooked turkey mixture, 1 tbsp of the lemon juice, and 1 tsp of the honey
To assemble, serve the roasted squash on a platter, top with the turkey-Swiss chard mixture, and spoon the fluffed couscous alongside
Drizzle with a bit more lemon juice and garnish with fresh parsley or cilantro before serving