Venison and Wild Rice Stuffed Acorn Squash

Venison and Wild Rice Stuffed Acorn Squash

17
Aaron 0

"These acorn squash are stuffed with great Northwoods flavors!"

Ingredients

1 h 10 m servings 367 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
  6. 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.
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Reviews

17
  1. 23 Ratings

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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 ...

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 ...

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, comf...