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Ingredients

1. 1/4 cup olive oil
2. 2 onions, sliced thin
3. 2 cloves garlic, chopped
4. 1/2 teaspoon paprika
5. 1/4 teaspoon cayenne
6. 1 teaspoon dried oregano
7. 2 tablespoons drained chopped pimientos (one 4-ounce jar)
8. 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
9. 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
10. 1 1/2 cups water
11. 2 teaspoons salt
12. 2 cups drained and rinsed canned kidney beans (one 19-ounce can)
13. 2 cups fresh (cut from about 4 ears) or frozen corn kernels
14. 1/2 cup chopped fresh basil (optional)

Description

Food & Wine