1 small butternut squash
12 ounces spicy Andouille sausage or similar sausage
2 teaspoons olive oil
1 cup chopped onion
1/2 cup thinly sliced celery
1 tablespoon flour
1 cup vegetable broth or chicken broth
1 can (14.5 ounces) diced tomatoes or whole tomatoes, diced
1 cup frozen baby lima beans
1 cup corn kernels, canned and drained or frozen, thawed
1/2 teaspoon salt and a dash of pepper, or to taste
2 teaspoons sweet paprika
hot sauce, to taste
Cut the squash in half with a sharp knife, and scoop out seeds. Peel the outter peel of the squash off with a vegetable peeler. Cut the squash into 1-inch cubes and set aside.
Heat a Dutch oven, or large cooking pot over medium heat. Add the olive oil and cook the sausage until browned.
Add the onion and celery and cook until onion is tender. Stir in flour until well blended. Stir in vegetable broth (or chicken broth), tomatoes, and lima beans. Bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
Add squash and corn to the stew, along with salt, pepper, and paprika.
Cover and continue cooking for about 30 minutes, or until squash is tender. Add hot sauce if desired and serve with cornbread or warm rolls.
NOTE: You can substitute the lima beans, corn and tomatoes for any other vegetable you may prefer.
Serves 6 or 4 very hungry people