This Bratwurst and Wild Rice Stuffed Butternut Squash is Fall on a plate. Sorry hot dog buns, Johnsonville brats have a new friend in sweet roasted squash. Protip: take the leftovers, dice it up, reheat in a frying pan with some butter, fold in some scrambled eggs, and you have the world’s best breakfast hash.
Bratwurst and Wild Rice Stuffed Butternut Squash
- 2 Butternut Squash
- 5 Johnsonville Brats any flavor (Turkey work great here)
- 2 cups cooked wild rice
- 1 Onion
- 1 cup goat cheese
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh thyme or 2 teaspoons dried
- 1 lemon
- 2 tablespoons dijon mustard
- Kosher salt and freshly ground black pepper
- Preheat oven to 400 deg F. Cut each squash in half lengthwise (i.e., hot dog bun, not hamburger).* Scoop out the pocket of seeds and place squash on a baking sheet cut side up. Liberally season with salt and pepper and roast for 40 minutes.
- As squash cooks, dice onion and de-case brats (now would also be an excellent time to make the rice). In a large pan over medium heat, add the onion and brats. Cook, breaking up the sausage into bite size bits, for ~8 minutes or until cooked. Set aside in mixing bowl.
- Once squash is cooked, gently scoop out some of the meat to make a boat for the filling. Place removed squash into the brat-onion mixing bowl, and fold in the goat cheese, wild rice, and thyme. Fill the squash boats with the stuffing, topped with the Parmesan Cheese.** Place back in the oven for 10 minutes.
- As the squash boats roast, juice the lemon and combine with the mustard. Whisk together with a pinch of salt and pepper.
- Once squash is roasted, serve as soon as you won’t burn your mouth, topped with the lemon-mustard dressing.
** You may have leftover stuffing; add that to the breakfast hash. Trust me on this one.
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