Preheat oven to 375 degrees F.
Melt the ghee or butter in a large skillet placed over medium-high heat. Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with salt and pepper. Remove from pan and set aside.
Add turkey to the pan and sauté for about 2 minutes. Add a bit more ghee if necessary.
Add herbs, walnuts, and season with salt and pepper. Mix well.
Remove meat from heat. The meat should still be somewhat pink. The meat will finish cooking in the oven.
In a large bowl, combine squash, meat mixture. Add optional ingredients (pomegranate seeds, eggs, almond flour and chicken broth) as desired. Mix thoroughly.
Put the mixture in a baking dish and bake uncovered for 30 to 45 minutes or until squash is tender.