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Bratwurst and Wild Rice Stuffed Butternut Squash
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5 from 1 vote

Bratwurst and Wild Rice Stuffed Butternut Squash

Bratwurst and Wild Rice Stuffed Butternut Squash
Course Side Dish
Cuisine American
Keyword Healthy Recipe, Turkey, Weeknight
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Squash
Author Jim


  • 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.


* 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.
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