Preheat the oven to 425°F.

To a 9×13 casserole dish, add the butternut squash, cauliflower, and shallot. Drizzle with the olive oil (or use spray), season with salt and pepper, toss gently, and bake for 35 minutes.

While the vegetables cook, heat a large skillet over medium-high heat and add the ground turkey and sausage (remove casings first). Cook until browned and no longer pink. Strain out any excess grease.

Return the meat to medium-high heat and stir in the broth, heavy cream, Greek yogurt, sage, red pepper flakes, and Italian seasoning. Bring to a light simmer and cook for 3–5 minutes.

Turn off the heat and stir in ½ cup of the parmesan cheese.

Remove the vegetables from the oven and reduce the heat to 350°F. Pour the sausage mixture into the casserole dish and gently stir to combine with the vegetables.

Top with the remaining parmesan and mozzarella.

Bake for 30 minutes. Broil for an additional 3–5 minutes until the top is golden and crisp.

Cover and let rest 15–20 minutes before serving to help absorb excess liquid.