South American Butternut Squash Stew

Heat oil in a large saucepot over medium heat. Add sausage, cook, breaking up chunks with a wooden spoon until sausage is browned, about 10 minutes. Stir in onions, cook until they begin to soften, 8-10 minutes. Stir in garlic, cook 1 minute more.

Stir in squash, tomatoes, broth, jalapeno, oregano and paprika. Partially cover pot, reduce heat to medium-low. Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.

Add beans and corn, partially cover the pot, cook 10 minutes more. Stir in cilantro and season to taste. Garnish with cheese and squash seeds.