Bratwurst and Wild Rice Stuffed Butternut Squash

Bratwurst and Wild Rice Stuffed Butternut Squash

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
Print Pin
5 from 2 votes

Bratwurst and Wild Rice Stuffed Butternut Squash

Bratwurst and Wild Rice Stuffed Butternut Squash
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Squash
Author Jim

Ingredients

  • 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

Instructions

  • 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.

Notes

* Use an electric knife if you have one, as they can be unwieldly.
** You may have leftover stuffing; add that to the breakfast hash. Trust me on this one.
FYI, I'm a #brandpartner with the good people at Johnsonville.

Nutrition

Serving: 4People | Calories: 513kcal

Recommended Recipes

1 Comment

  1. 5 stars
    Great recipe, flavors worked so well together. Going to be a regular at our house.

Leave a Reply

Your email address will not be published.

Recipe Rating




All rights reserved. All information for entertainment purposes only. All likeness to any other recipe is completely accidental, and all requests to modify any recipe should be sent to jim@jimcooksfoodgood.com. No information on this site is intended to cure/treat/diagnose any disease. Any posted calorie count is an auto generated estimate and will vary for your food. Privacy Policy and Terms of service at: https://jimcooksfoodgood.com/privacy-policy/