Gumbo with sausage and baked pumpkin

Ingredients:

• 1 small pumpkin (700 g), peeled and diced
• 1 tsp smoked paprika
• Grated nutmeg
• 1/3 cup vegetable oil
• 500 g smoked sausage, coarsely chopped
• 1/3 cup wheat flour
• 2 - 3 stalks celery with leafy tops, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 250 g fresh okra, chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 4 cloves garlic, thinly sliced
• 1 large fresh bay leaf
• 1 chili pepper, thinly sliced
• 2 cups chicken broth
• 1 bottle of beer
• 900 g of canned tomatoes in their own juice
• Hot sauce
• Chopped green onions, for serving
• Cooking spray

Preparation:

1. Preheat oven to 200°C.
   
   Place the pumpkin on a baking sheet and spray with cooking spray. Season with salt, pepper, and nutmeg. Bake the pumpkin until tender and browned, 20 to 25 minutes.
2. Heat a heavy-bottomed saucepan over medium-high heat. Drizzle with oil and add the sausage. Cook until browned, then remove. Add the remaining oil, a little black pepper, flour, and paprika and stir. Cook until browned and fragrant, about 20 minutes.
3. Add the celery, onion, and bell pepper, season with salt and pepper, and sauté for 5 minutes. Add the okra, thyme, garlic, bay leaf, and chili pepper and cook, stirring, for a few more minutes. Pour in the broth and beer, then add the tomatoes and hot sauce. Return the sausage to the gumbo and simmer until thickened, 20 to 30 minutes. Add the squash and stir. Serve in shallow bowls topped with green onions.