Preheat the oven to 400 degrees F.
Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast
until tender and brown at the edges, 20 to 25 minutes.
Heat a soup
pot over medium-high heat. Add a drizzle
of oil and the sausage, cook until brown, then remove. Add the remaining oil, some black pepper, flour and paprika
, and stir. Cook until brown and very fragrant, 20 minutes. Add the celery
and bell peppers
, season with salt and pepper and soften, 5 minutes. Add the okra
, garlic, bay leaf and chile peppers, stir a few minutes more. Add the stock, beer
and tomatoes and the hot sauce, to taste. Add the sausage
back to the gumbo
to thicken, 20 to 30 minutes. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls and top with the scallions.