Baby Avery's second meal with kale coincided with his first encounter with butternut squash. On this night, the grown ups enjoyed roasted butternut squash, kale, and black bean baked burritos, while Avery's meal consisted of pureed squash, kale, and black beans (pictured above). All were satisfied!
Squash, Kale, and Black Bean Baked Burritos
Serves 4 plus baby
1 medium butternut squash
1 big bunch curly kale, de-stemmed and chopped
1/2 yellow onion, thinly sliced
1 tsp. cumin
1/2 tsp. oregano
1 can black beans, rinsed and drained
1 c. monterey jack cheese, grated
4 whole wheat tortillas
1 c. of your favorite salsa
Cut squash in half lengthwise and remove seeds. Brush with olive oil and place cut-side down in glass baking dish. Roast in 400-degree oven until soft, about 60 minutes.
Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add onion and cook until softened and beginning to color. Add kale. Cover and allow to steam for about 2 minutes, until bright green and starting to cook down. Uncover and add cumin and oregano, stirring well to coat.
For the baby: Scoop a couple spoonfuls of the roasted butternut squash and put into the bowl of a food processor. Add a scoop of the kale mixture and a spoonful or two of black beans. Process to desired consistency, adding a bit of water if needed.
For the grown ups: Heat oven to 350 degrees. Divide remaining butternut squash, kale, and black beans among the 4 tortillas. Top with cheese (reserving about 1/4 cup) and roll into 4 burritos. Place burritos in glass baking dish. Spoon salsa over the top. Sprinkle with remaining cheese. Bake until cheese is melted, 10-15 minutes.