Ingredients

• 4 pounds Butternut Squash
• 1/4 cup Extra Virgin Olive Oil
• 1 pound Spicy Italian Sausage
• 1 1/2 Onions Sliced
• 6 cloves Garlic Sliced
• 1 can Tomatoes 16 ounces, diced
• 1/4 cup chicken broth low sodium
• 1 Jalapeno chili pepper seeded & minced
• 1 teaspoon oregano dried
• 1 teaspoon smoked paprika
• 1 pound green beens stems removed & halved
• 1 1/2 cups frozen corn kernals thawed
• 2 tablespoons fresh cilantro leaves minced
• feta cheese crumbled

Directions

1. Peel the husk from the squash using a potato peeler. Cut the squash in half and then cube into 1″ squares. You should have about 7~8 cups of squash.
2. heat 1/4 cup of oil in a BIG pot, break up and brown the sausage for about 5 minutes or so.
3. Stir in the onions and cook until they begin to soften and become transparent, about 10 minutes or so.
4. Add the garlic and let cook about one more minute – careful not to burn the garlic!
5. Stir in the squash, tomatoes, chicken broth, jalapeno, oregano, and smoked paprika.
6. Partially cover pot and reduce heat to low.
7. Cook for about 20 more minutes, or until the Butternut squash begins to soften. Stir occasionally.
8. Add the beans and corn.
9. Partially recover pot and cook ten minutes more.
10. Stir in cilantro and season stew with fresh ground pepper and salt.
11. The stew should be thick enough to serve on a plate. Garnish it with feta cheese chunks.