Fall Rabbit stew

1  rabbit, cut into 6 pieces

 6 Carrots, peeled and chunked
1 Butternut squash, peeled, seeded, and cubed
 3 Onions, cut into quarters
 7 Potatoes, cut into chunks
Salt to season
2 T Cornstarch

Take a large pan and fill three cups water (or chicken broth), bring to the boil, then carefully add the  rabbit.
Bring to boil again and simmer for 5 minutes skimming off anything that floats to the top.  Add carrots, onions, potatoes, and simmer for 1.5 hours.  Add squash and simmer 30 minutes longer.
Remove from heat.  Remove rabbit pieces, allow to cool slightly, & remove bones.  Meanwhile, make a paste with the cornstarch and used to thicken the stew.  Return rabbit to stew, heat through, and serve.