Venison and Wild Rice Stuffed Acorn Squash

15 Reviews

Prep: 15 min
Cook: 55 min
Ready In: 1 hr 10 min

“These acorn squash are stuffed with great Northwoods flavors!” - by Aaron

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 400 degrees F (200 degrees C).
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
367 cal
18%

Fat
13.1 g
20%

Carbs
51.6 g
17%

Based on a 2,000 calorie diet

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Reviews (15)

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Aaron

Mar. 11, 2007

"I submitted this recipe and wanted to make it according to the directions allrecipes used. They changed a few things. The recipe is still good. It doesn't need anywhere near that much butter though..." See more. I melted a quarter cup of butter and put it in the halves of the squash and then added the rice/venison mixture. After I took the squash out from under the broiler and cut the halves in half, butter just ran out. I don't believe it was necessary to add that at all. Secondly, there is about twice as much venison/rice mixture than is needed for one acorn squash. This isn't too much of a problem though as I am more than happy to just eat that on its own. So four stars because of the unnecessary butter. Otherwise I hope you enjoy the recipe."

CherylJ

Feb. 9, 2009

"Beautiful dish, and open for creativity! I used two squash, venison sausage, and dried cranberries. When browning the sausage I added some diced onion and celery. I too cut back on the brown sugar ..." See moreand butter. This was fabulous!"

Lisa M

Nov. 8, 2007

"This was undoubtedly the best thing I have made. I added a dash of pine nuts to the mixture, and used beef instead of venison. It makes a very impressive and showy main course that is warm, comforting..." See more, and filling. YOU MUST TRY IT"

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