In a soup pot, melt butter over medium heat. Sauté garlic and onion for 3 minutes. Add squash, oregano, paprika, salt and pepper; cook, stirring, for 1 minute.
Whisk together cream and flour; set aside.
Stir in turkey, broth and cream mixture and bring to a boil. Reduce heat, cover and simmer gently, stirring occasionally for about 20 minutes or until squash is tender. Stir in corn and cilantro and cook for about 5 minutes or until corn is heated through.
Tip: You can substitute chopped peeled sweet potato for the squash.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
In a large bowl, combine whole wheat and all purpose flours, sugar, baking powder, sage and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Gradually add 3/4 cup (175 mL) of milk while stirring with fork to make soft, slightly sticky dough. Drizzle in more milk, 1 tbsp (15 mL) at a time if necessary. Add cranberries and fold into dough.
Turn out dough onto lightly floured surface and knead dough gently about 10 times. Pat dough into 1 inch (2.5 cm) thick rectangle. Cut into 12 and place on prepared baking sheet.
Bake for about 13 minutes or until tops are light golden.