And, it’s November – how did that happen so fast?
What a heart-wrenching way to end October with Frankenstorm Sandy. For someone like me who grew up in Pennsylvania and has lived in either Philadelphia, New York City or New Jersey for most of her life, this was beyond devastating. Being so far away, watching the non-stop coverage, wondering how, if at all, the destruction, chaos and danger would impact so many of the people and places in the world that I love the most. Difficult would be an understatement.
Getting messages one by one by email, text and phone was desperate relief.
This person is OK? OK, good, what about your mom? Sister? The shore house? Do they just have water damage? Is there really a tree in the roof? Both cars are destroyed!? There are downed electrical wires? You still don’t have any power? Do you have diapers and baby supplies? Can you get to the store? Are all pets accounted for? On and on and on…
It was both a blessing and curse to be so far away for this, obviously out of harms way but too far away to offer comfort, a welcoming kitchen chair for a warm plate of food or a long hug and glass of wine, coffee or tea.
I found myself wanting to cook comfort foods and keep my family close while we waited for news. If I was still living in the Mid-Atlantic and was going to feed displaced family and friends, I would put a couple trays of this squash in the oven. It is simple, delicious, healthy and hard to eat too much of. You can eat this with your hands, skin and all, while you sit around talking and catching up.
This is a perfect side dish for adults and kids alike as well as a healthy snack.
If you can spare $10 or more, please consider donating to the American Red Cross to help those affected by Hurricane Sandy. It all adds up and there is so much need right now.
Thanks for listening,
- 2 pounds Delicata Squash, cut into ½” rounds, seeds removed
- 1 tablespoon organic coconut oil
- 1.5 tablespoons coconut palm sugar
- ½ teaspoon ground cinnamon
- pinch cayenne pepper
- pinch kosher salt
- Preheat oven to 400F. Trim ends of squash and cut ½” rounds. Use a paring knife to remove center of each circle.
- In a small dish, mix coconut oil, palm sugar, cinnamon, cayenne and salt until dissolved. If coconut oil is hard, microwave for 20 to 30 seconds to loosen.
- Use your hands to evenly distribute the oil mixture over the squash rounds.
- Place rounds on tin foil lined baking sheets (spray with non-stick cooking spray) and roast for 25 minutes on each side, flipping once halfway through cooking.
- Serve while warm and watch disappear. Enjoy!