BK Kitchen Adventures: stuffed butternut squash

I always make a lot of New Years resolutions and this year is no exception. I am striving to return back into the kitchen with curiosity, adventure and passion by aiming to explore 50 new recipes this year.

My first recipe came to me while reading my beloved NY Metro newspaper on the slow R train. I followed the Stuffed Butternut Squash with Feta, Spinach and Walnuts recipe and proudly lost my butternut squash virginity (I am ADDICTED now!).

This easy, healthy meal warmed my entire apartment with a sweet, soulful feel which is exactly what we need on a Sunday night. Above all, this recipe is good for you body, mind and Insta. Trust me.

Here's how to enjoy this dinner in your home too.

1. Cut two butternut squash in half (buy two so you have lunch and dinner leftovers!) and drizzle with olive oil, salt and pepper. Pop in the oven face-down for 15 minutes at 450 degrees.

2. Once the squash is tender (they should look beautifully golden after 15 minutes) fill them with brown rice (any type of grain works), feta cheese, spinach and chopped walnuts. Throw them back in the oven for 5-7 minutes.

3. Insta and eat!