Bratwurst and Wild Rice Stuffed Butternut Squash
  1. 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.
  2. 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.
  3. 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.
  4. As the squash boats roast, juice the lemon and combine with the mustard. Whisk together with a pinch of salt and pepper.
  5. Once squash is roasted, serve as soon as you won’t burn your mouth, topped with the lemon-mustard dressing.
Recipe 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.