• Preheat the oven to 400°F.

Prepare the garbanzo beans:

• Pour both cans (with liquid) into a saucepan.
• Fill one empty can with water and pour it in.
• Season with Mrs. Dash and garlic powder.
• Bring to a boil, then reduce to a gentle simmer while you prepare the rest of the dish.
• If the liquid cooks down too much, add a little more water as needed.

Roast the butternut squash:

• Spread squash on a foil-lined baking sheet.
• Spray or drizzle with olive oil and toss to coat.
• Roast for about 20 minutes, until tender and slightly caramelized.

Sauté the base vegetables:

• Dice the bell pepper and onion into ¼-inch pieces.
• Heat a large skillet over medium heat with olive or avocado oil.
• Add bell pepper and onion; sauté until softened and edges begin to brown.
• Remove vegetables from the skillet and set aside.

Brown the meat:

• In the same skillet, cook the turkey sausage or lean ground beef until browned.
• Drain any excess fat.

Add the fresh veggies:

• While the meat cooks, dice the zucchini and yellow squash.
• Add them to the skillet once the meat is drained, stirring occasionally to brown the edges.
• Add shredded carrots and diced tomatoes.
• Push the vegetables to the edges of the pan and add minced garlic to the center; let it brown lightly for about 30 seconds.

Layer the flavors:

• Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
• Return the cooked bell pepper and onion to the pan.
• Season with salt, pepper, basil or oregano, and nutritional yeast.
• Stir in chili sauce (or ketchup), Dijon mustard, and Worcestershire sauce. Mix well to coat everything evenly.

Add the beans:

• Drain the garbanzo beans and add them to the skillet.
• Gently stir everything together and bring to a low boil.
• Cook uncovered for about 5 minutes to let the sauce thicken slightly.

Finish with the roasted squash:

• Add the roasted butternut squash to the skillet.
• Gently fold it in, being careful not to mash the pieces.
• Taste and adjust seasonings as needed.