Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Prepare the butternut squash: if not already cubed, peel, seed, and cut into 1-inch cubes to measure 2 cups. In a medium bowl toss the squash with 1 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp ancho chili powder until evenly coated.

Spread the squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring or flipping once at about 12–15 minutes, until edges are caramelized and squash is fork-tender.

While the squash roasts, cook the ground turkey: heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and break it into small pieces with a spatula.

Season the turkey with the remaining 1/2 tsp ancho chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally and breaking apart any remaining clumps, until the turkey is browned and cooked through (no pink), about 8–10 minutes. Taste and adjust salt/pepper if needed.

Prepare the avocado: halve and pit the avocado, score the flesh into slices or cubes while still in the skin, then scoop out and set aside.

Assemble 4 taco bowls: divide the cooked turkey evenly among 4 bowls (about 113 g/0.25 lb turkey per bowl). Divide the roasted butternut squash evenly (about 1/2 cup squash per bowl). Add avocado slices (about 1/4 of the avocado per bowl, or arrange slices as preferred). Sprinkle each bowl with 2 tablespoons chopped cilantro (divide the 1/2 cup among 4 bowls).

Finish and serve: taste and add a small pinch of salt and freshly ground black pepper if desired. Serve warm. Optional: offer lime wedges, hot sauce, or a dollop of plain yogurt if you have them on hand (optional pantry items).