Wednesday, October 14, 2009

Baby Butternut (stuffed squash version 2)

Baby Butterfield is here! Meet Wesley (yet to have a middle name) Butterfield. Wesley was born at home on October 2 at 10:55 am, after a 13 hour labor.

I worried before I had him that my heart would open up. I worried that I'd become a gusher, another annoying parent with a "perfect" child. Well, ahem, it's happened. He's absolutely beautiful and I can't believe how quickly the love rushes in. One minute I didn't know if the baby inside of me was a boy or a girl and the next I knew love like I had never known before for my baby boy.

Wesley did not arrive without some strife. He had some trouble breathing on his own due to a cord wrapped 3 times around his neck and body which led to fluid aspiration in the lungs. EMT's were called to our house and our peaceful homebirth quickly turned chaotic and scary. After a week in the neonatal intensive care unit, Wes had been put through the ringer (and put us through the ringer as well), but I believe came out stronger because of it. I have been asked by people since our ordeal, whether my mind has been changed on homebirth. Although what we experienced was scary and sad for our family, I have to say that it does not change my mind on homebirth. Rather my experience changed my mind about hospitals. I have a new respect for the care that is given when it is needed. We were blessed and amazed as we witnessed the doctors and nurses who took care of Wes do what they do, with such care and compassion. Everyone we met was on their game and so thoughtful and considerate of what we were going through, never mind so damn smart! They truly saved our baby.

So now we are home (this is day 6 of our time home-we have officially been home as long as we were in the hospital-moving on..) We have been loving our baby-moon, though a bit tired. I have managed to do some cooking, though in stages.

So in honor of our little Chops dad has taken to calling him, Butternut.

We had this today for lunch and it was delicious! Everytime we have something that Chop is really into, he adds it to our "someday cafe" menu. This was added today, he called it Cinco de Butternut Squash.

Cinco De Butternut Squash

1 small butternut squash halved and roasted (30-45 minutes at 400*)
1/2 can of black beans
1 avocado
2 inch cube cheddar cheese
tomato/ 1/4 red bell pepper
1/4 red onion (optional)

After squash is roasted spoon out about 1/2 the meat into a bowl.
Mix in beans, chopped bell pepper, 1/2 avocado and 1/2 the cheese grated.
Stuff the squash with the mixture and top with the other 1/2 grated cheese.
Bake for about 10 minutes at 350* (till cheese is melted)
When it comes out top with other 1/2 of avocado, diced tomato and red onion.