Preheat oven to 375 degrees.
Grease a 13" x 9" glass casserole pan (or use non-stick casserole pan).
In small mixing bowl, toss yellow squash in 1 tsp. of olive oil and a small amount of salt, pepper, sage, and thyme.
In separate small bowl, toss sweet potatoes with 1 tsp. of olive oil and a small amount of salt, pepper, sage and thyme.
Preheat large stock pot or very shallow sauté pan to medium heat. Add small amount of olive oil and cook carrots, parsnips, onion, and garlic (stirring occasionally) until tender.
Add ground turkey to mixture and cook until turkey is cooked, about 10 minutes.
Once turkey is cooked, add green beans and remaining salt, pepper, sage and thyme.
Add chicken stock to pan and bring to a boil. Allow the liquid to reduce for 1-2 minutes.
Remove from heat and let cool.
In your casserole pan, add a single layer of yellow squash to the bottom.
Add the meat and vegetable filling in an even layer on top of the yellow squash.
Top the meat and vegetable filling with a single layer of sweet potatoes.
Place pan in oven. Bake for 30 minutes or until sweet potatoes have browned/roasted.
Remove from oven and serve! Enjoy!