Cook carrots in 1 tablespoon oil, in 4-quart saucepan over medium-high heat, stirring frequently, until lightly browned. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook parsnips until lightly browned, stirring frequently. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook potatoes, stirring frequently. Add leeks and garlic; cook until lightly browned.
Add butternut squash, vegetable broth, 1/2 cup water, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes, stirring occasionally. Stir in broccoli; simmer 5 minutes.
Stir flour and remaining 1/4 cup water in a cup until smooth. Stir into stew. Heat to boiling over high heat, stirring until mixture is thickened.
Serve stew in hollowed-out small squash, such as golden nugget or acorn, if desired.
Sprinkle with chopped parsley.
Makes 6 servings.