First, prepare the veggies: Preheat the oven to 375ºF. Place the butternut squash, carrot, and yellow onion onto a baking sheet and drizzle with olive oil. Season with ¼ teaspoon salt and ¼ teaspoon ground pepper. Toss. Bake at 375ºF for 17 minutes. The butternut squash should still have a bite to it.

Meanwhile, make the white rice: Bring 1.5 cups white rice and 3 cups of water to a rolling boil. Turn the heat to low and cover. Simmer for around 15-20 minutes or until all of the water has absorbed. Remove the top from the pot and let the rice partially cool.

Prepare the roux sauce: Melt 3 tablespoons of butter in a medium saucepan over medium/high heat. Once melted, add the flour and whisk until a paste forms. Slowly add the chicken broth and cream and continue to whisk over medium heat until thickened - about 2-3 minutes. Remove the roux sauce from the heat and add in the Worcestershire sauce, garlic powder, ½ teaspoon salt, and ½ cup shredded parmesan cheese. Whisk until the cheese is melted.

Combine ingredients: Prepare a 9x13-inch casserole dish by spraying it with cooking spay. Then, combine the roasted veggies, cooked rice, frozen peas and corn, shredded cooked turkey, and the cheese sauce in the casserole dish and mix to combine. Sprinkle the top of the casserole with the remaining shredded parmesan cheese. Wipe the sides down with a paper towel.

Bake: Bake at 375ºF for 20 minutes or until everything is warm through.