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Ingredients

1. 1 quart water
2. One 1 1/2-pound butternut squash—peeled, seeded and cut into 1-inch cubes
3. 4 cups fresh corn kernels (cut from about 6 ears)
4. One 19-ounce can kidney beans, drained
5. 3/4 cup chopped basil leaves
6. 1/4 cup plus 2 tablespoons vegetable oil
7. 1 large onion, coarsely chopped
8. 1 red bell pepper, coarsely chopped
9. 1 green bell pepper, coarsely chopped
10. 1 teaspoon ground cumin
11. 1 teaspoon dried oregano
12. 2 teaspoons hot paprika
13. Salt and freshly ground black pepper

Description

Food & Wine