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, onions
and bell peppers
, season with salt and pepper and soften, 5 minutes. Add the okra, thyme
, 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