Perhaps they should call it: Governor Francis Inn's buttery squash

11/20/2002

-- GAIL CIAMPA

Could you please find the recipe for butternut squash with apples at the Governor Francis Inn?

Dave Huntoon

Chef Tom Ruggieri reports that this squash is one of the restaurant's most requested vegetable offerings. A favorite side dish can complement many entrees and that is just what butternut squash with apples does at the Governor Francis Inn Restaurant, 1251 Warwick Ave., Warwick. That is why Ruggieri and staff make batches of 80 pounds a day or more.

If you don't want to head to the kitchen, though, Governor Francis Inn will have all their vegetables, potatoes, stuffings and gravies for the Thanksgiving holiday available by the quart.

GOVERNOR FRANCIS INN BUTTERNUT SQUASH

1 1/2 quarts water

5 pounds butternut squash, peeled and cubed

1/2 pound light brown sugar

1 pound canned, sliced apples in syrup

3/4 pound butter, (three sticks) cut in pieces

Salt and pepper to taste

Place the butternut in water and bring to a boil. Simmer 30 minutes or until tender. Drain well in a colander, being sure to squeeze out excess water. Return the butternut to pan, off the fire. Add remaining ingredients and mash.

Adjust seasoning with salt and pepper to taste. Serve hot.