1. In a dutch oven, heat oil over medium-high heat. Add onions and cook, stirring occasionally until transluscent, ~5 minutes. Add garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant. 2. Stir in pimentos, tomatoes, squash, water, & salt and bring to a simmer. Cook, covered and stirring occasionally until squash is almost tender, ~15 minutes. Uncover and simmer vigorously until almost no liquid remains, ~5 minute. Add the beans and corn and cook until corn is just tender, ~5 minutes. Stir in the basil. *can add 1 cup diced ham along with beans and corn. Can use pumpkin or acorn squash instead of butternut