Leftover turkey curry with winter squash

I came up with another recipe to use up my winter squash sweet dumpling. In this case it also used up leftover turkey from Christmas. It was completely gorgeous, so here's the recipe (sorry for the very loose quantities, I made it up as I went along and was amazed by how well it turned out).

Winter squash and leftover turkey curry (1-1.25 hours prep & cooking time)

3 tbsp olive oil
3 large onions, chopped (or equivalent amount of chopped frozen onion)
1 cube of frozen ginger (about 2 cm x 2 cm x 1 cm or equivalent amount of crushed ginger)
1 tsp frozen garlic
leftovers of 1 cooked turkey (I reckon mine probably had about 5 portions left on it) - you could probably make this with fresh turkey
leftover roast potatoes or a any cooked potatoes (about 3 portions' worth if you were having a roast)
3 heaped tbsp Patak's tikka masala paste
1 400 ml tin of coconut milk
2 medium winter squashes (or 1 large butternut squash or equivalent quantity of squash)
4-6 heaped tbsp full fat Greek yogurt

1. Heat olive oil in a large pan.
2. Chop the 3 onions, add to pan and fry on a low heat (until soft and golden).
3. While the onions are frying, tear the cooked turkey off the carcass and tear into roughly bite-sized pieces.
4. Add the ginger and garlic to the pan as soon as you are done with the turkey and stir.
5 Once the onions are soft and golden and the ginger and garlic have been in the pan for about a minute, add the turkey and stir.
6. Turn the over on to 180 degrees C with fan (200 without).
7. Add the tikka masala paste to the pan and stir.
8. Add the roast/cooked potatoes and stir.
9. Add the coconut milk and stir.
10. Add some water so that it seems like the consistency of a good moist curry (probably 200-500 ml).
11. Chop the winter squash in half and scoop out the seeds, then cut into wedges (don't bother trying to take the skin off while it's raw, it's impossible unless you're using butternut squash, in which case go ahead and peel it now, then cut it into chunks).
12. Smear some olive oil over the base of a roasting tin and arrange the squash wedges/chunks on the roasting tin and put it in the oven.
13. Put the lid on your pan, turn the temperature right down so it's just simmering and put your timer on for 40 minutes.
14. Take the squash out of the oven and check that it is soft (if it isn't, put it back in the oven for 5 minutes), then leave it for 5 minutes to cool down.
15. Turn the oven and the heat under the pan off. Scoop the winter squash away from its skin in chunks using a spoon and add it to the pan, then stir (if using peeled butternut squash chunks, just break these down to bite-sized pieces and stir).
16. Add Greek yogurt to taste and stir.
17. Serve with rice or naan bread or couscous (I'm allergic to rice, so I serve a lot of dishes that traditionally go with rice with couscous).

The photo above doesn't do it justice, the turkey practically dissolved and it was one of the best curries I've had in a long time.