Sunday Brunswick Stew

1 tablespoon olive oil

2 onions, diced

2 stalks celery, diced

2 cloves garlic, finely chopped

2 cups diced peeled butternut squash

3 cups shredded or chopped cooked pork

1 (28 ounce) can diced tomatoes

1 (28 ounce) can baked beans

1 (32 fluid ounce) container chicken stock

1 (15 ounce) can cream-style corn

1 cup frozen peas

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

3/4 teaspoon paprika

1 teaspoon salt

1 (18 ounce) bottle hickory-flavored barbeque sauce

What You Need