Venison and Wild Rice Stuffed Acorn Squash

Venison and Wild Rice Stuffed Acorn Squash

Aaron 0

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


1 h 10 m servings 367 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 23 Ratings


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...

very very good. this is a great change from all the traditional recipes for venison out there. i used cubed venison instead of ground venison, and it was delicious!

This recipe is so flexible and very creative for venison - which is why I gave it 5 stars. You can easily alter this recipe to taste, and it still turns out great. Here is what I did: Per other ...

very good but too sweet for our tastes. Next time I would use 1/2 the brown sugar and twice the rice which would almost double the number of servings.

I used double the amount of wild rice and half the brown sugar and butter called for in this recipe. Very tasty, my whole family liked it. Will make again.

I followed this recipe to a t. My only change was cutting back the butter and sugar that was suggested by other viewers. We are not fans of sweet dinners and this meal was not for us.

I cut the sugar and butter as recommended by others, and added diced onions to the stuffing ... this got rave reviews by everyone around the table (including the kids!)