We watched and waited… A storm so big, weather models tracking it all over the place, and not knowing how bad Sandy would be if or when she hit. So odd that some models showed Hurricane Sandy taking a sharp left hand turn into New Jersey…
I was 11 years old when Hurricane Bob hit Rhode Island. Although the eye of the category 2 storm drifted right over us, I don’t recall the destruction being nearly as bad as what Hurricane Sandy brought. But then again, I was 11, living in the middle of the woods, and we lived without power for a week. Our neighborhood made the best out of the situation – we sat in each other’s garages, listening to battery-powered radios, and cooking on a camp grill. We ate a lot of canned soup and pasta.
I do remember the Coast Guard House being heavily damaged, and how big of a deal that was… It’s a Rhode Island landmark and institution – there is really nothing better than hanging out on their roof deck bar, overlooking Narragansett Bay during the summer. Once again, it has to be rebuilt. The wrath of Sandy stirred up the ocean, hurling the rocky shoreline up into the restaurant and all over the road, causing a lot of damage to what we Rhode Islanders call “The Wall”. But as the owner of the Coast Guard House said on the news, they’ll be “better than ever before”. Rebuilding has already begun.
In Westerly, RI, the damage is much worse. Houses were lifted off their foundations and tossed around like toys. Sand is everywhere. And to think that my little home state was spared the worst…
When I heard about Food Bloggers Support for Sandy, I decided to participate because it’s the least I can do to help my Rhode Island neighbors, and our friends in New Jersey and New York. In times of crisis, we tend to come together, and find some comfort through meals and the loving company of others. Warm, hearty meals are so soothing and satisfying…
I chose to share this recipe for roasted butternut squash because squash is so plentiful right now, and it can be roasted in an oven, or on a grill.
In times of stress, pasta is one of my go-to foods – it’s cheap, quick to make, and it reminds me of home. And it’s so versatile – you can add anything to it and have a wonderful meal within minutes, so adding the butternut squash over a bowl of pasta makes a perfect fall comfort meal.
The worst of Hurricane Sandy could have hit any of us who live on the East Coast. Those of us in New England are incredibly lucky this time around. Please consider donating just a few dollars to the Red Cross to help provide warm meals and shelter to our neighbors who have to rebuild.
- 1 medium butternut squash
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 3 tablespoons olive oil
- 2 teaspoons salt
- All purpose seasoning, to taste
- Peel the butternut squash, cut in half lengthwise, and scoop out the seeds.
- Cut the squash into 1-inch cubes.
- Place the cubes in a large bowl.
- Combine the squash with the onion, garlic, olive oil, and salt.
- Spread the mixture in a roasting pan, and sprinkle all purpose seasoning on top. (Salt and pepper work too.)
- Bake for 45 minutes at 375 degrees.