Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Add butternut squash to skillet and cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the salsa and milk. Cook for 5 minutes and until everything is warmed through. Remove from the heat and stir in the turkey.

Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish. For each enchilada, spoon about 1/3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce.

Bake enchiladas for 20-25 minutes.

Once lightly browned, remove enchiladas from oven and allow to cool for about 5 mins. Garnish with sage leaves and avocado and serve topped with cranberry salsa. Enjoy!

Combine all the ingredients for the salsa in a food processor and blend for 10 seconds, until ingredients are just chopped (but not juicy). Scrape down sides and process for another couple seconds, or until no more large pieces of any single ingredient remain.