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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.

Step 2    

Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.

Notes

Variations:
Add one cup of diced ham along with the beans and corn.

Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.

Suggested Pairing

Gewürztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar—a real plus for this dish, with its sweet squash and corn.

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