Stab the butternut squash a few times with a fork and put it in the oven. This will soften it to make it easier to peel and chop later.
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
When the turkey is done, remove the squash from the oven and carefully cut the skin off the squash, then chop the squash into about 1/2 inch chunks. Add the squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, chili powder, cumin, garlic salt and allspice into the turkey pot. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, or about 20 minutes.
